Kale with Garlic & Red Pepper Flakes

For some inexplicable reason, a huge number of people have a strong aversion to kale. I think it’s all mental, y’all! Kale is DELICIOUS, and not to mention, a staple in those wondrous Italian kitchens.

For example, Cowboy will, indeed, actually consume kale and enjoy it when it is safely ensconced in a soup or stew of sorts – it’s true identity masked.

My theory behind kale’s bad rap is this – it has become so intrinsically linked to the eating-healthfully-just-for-the-sake-of-being-healthy school of eating thought that it has become viewed as a total health food – only to be consumed to fulfill your daily vitamin requirement or whatever. So sad… more for me!!!

This is the most traditional (and tasty) preparation of kale – garlic, salt, and red pepper flakes. Beautiful.

Kale with Garlic & Red Pepper Flakes

1 large bunch of kale, stems removed and leaves torn into bite size pieces
1 1/2 tablespoons olive oil
3 tablespoons water
7 cloves garlic, minced
pinch of fine grain sea salt
pinch of red pepper flakes

1.) Heat oil over medium heat in a large saute pan that has a lid.

2.) Add garlic, saute for 30 seconds, and then add kale and water.

3.) Give the kale a good stir, coating it with the oil and water. Reduce heat, cover, and cook until the kale has wilted, about 5 minutes.

4.) Once kale has wilted, turn off heat, and stir in a big pinch of red pepper flakes and salt.

5.) Using tongs, remove from pan, leaving behind any extra water or oil, and serve immediately.


9 responses to “Kale with Garlic & Red Pepper Flakes

  1. I for one love Kale, Prolly try tonight!!

  2. This was great. I squeezed a bit of lemon on top of it before I served it. Thanks!

  3. I just made this, and it’s OUTSTANDING! Thank you so much! I was browsing the rest of your site, and it’s a true gem. I’ll be using more of your recipes in the near future. I’m so glad you started this site 🙂

  4. Pingback: Looks like a great summer for Vegies – 9.7.11 « nw_recipes

  5. Great recipe. Kale is important in East African cooking. The Kenyans love their sukuma-wiki and the Ethiopians prepare a dish called gomen besige.

  6. Pingback: 15 Foods You Should Learn How to Cook by 30: Part 1 | All Honesty

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