Kale has grown really popular in the last decade, and I completely stood united with the skeptics until I tried out this recipe. This is the only way I eat kale and it is so good! the serving size is for 2-3, but I can make it for a very hungry one.
The garlic is sliced, not minced, and gives a little caramelized crispiness for good texture! It is very important to trim the stems off the kale. Otherwise it’s realllllly tough. The leaves are fantastic, but that stem is as fibrous as a tree branch. I guess that’s actually what it is.
You won’t ever catch me chugging a kale smoothie, but you will definitely see me inhaling this green goodness.
I really enjoy this as a side for any holiday meal, but it also works great as an alternative to roasted vegetables if your oven is occupied! Definitely try it with slow roasted oven salmon or red wine pasta!!!
I wrote the recipe as vegetarian, but half the time I will fry up bacon instead of olive oil and add bacon crumbles back into it after I’ve rendered the fat and fried the garlic in it.
Hangover Kale
Ingredients
- 8 oz Fresh kale leaves stems removed
- 4 cloves Garlic sliced thinly
- 1 tbsp Extra virgin olive oil bacon or pancetta fat work too
- 1/4 tsp Red chili flakes
- 3 tbsp Grated Parmesan cheese
- Lemon halved
Instructions
- Prepare an ice bath in a medium bowl with cool water and a few ice cubes. Alternatively lay out a cookie sheet.
- In a medium pot, boil salted water. Add kale and stir until just cooked, about 2 minutes. Kale will shrink down.
- Transfer kale to ice bath or spread on a cookie sheet to cool.
- In a medium skillet, heat olive oil. When shimmering, add garlic slices until golden and slightly browned. Do not burn.
- Working quickly, add the chili flakes and stir, and then add the kale immediately after. *Waiting too long will make the kitchen air a little spicy!!
- Sautee until combined, about 1-2 minutes.
- Remove from heat and toss with Parmesan. Squeeze fresh lemon juice over the kale and serve.