Kale with garlic and chilli

Kale with garlic and chilli

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
400g kale
2 garlic cloves
1 red chilli
2 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Prepare the kale by stripping the curly leaves from the stalk either by pulling them off, if young and tender, or cutting them off. Leave the curly leaves as whole as possible. Peel and crush the garlic, and halve, deseed and finely chop the chilli.
  2. Bring a large pan of salted water to the boil, add the kale and blanch for 2–3 minutes, until just starting to soften, then refresh in cold water and drain well, squeezing out any excess water.
  3. In a large frying pan, heat the olive oil with the crushed garlic until it starts to sizzle. Add the chilli and kale and stir-fry until very hot, about 2 minutes. Season with plenty of salt and pepper.

Variation

  • Kale with garlic, anchovy and chilli: Add 3 chopped anchovies in oil, drained and chopped, to the garlic when frying.
Tags:
Leiths School of food and wine
cookery course
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