Prep 5 mins
Cook 10 mins
This dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. It is a simple way to add zest to fresh vegetables and quickly prepare a gourmet side dish for fish, meat, or rice & beans. Steaming the kale instead of sautéing it helps it cook more quickly and maintain its bright green color.
- 2 bunches kale
- 1⁄2 cup leek, chopped
- 5 tablespoons olive oil
- 1 small onion, diced
- 5 garlic cloves, minced (or extruded through garlic press)
- 1 1⁄2 large red bell peppers, cut into short strips
- 1⁄2 teaspoon red pepper flakes
- white pepper
- Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
- Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
- Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
- Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.
Our family loves kale and so we are always looking for new ways to prepare it. This was easy enough -- but the flavor was missing something. We drizzled balsamic vinegar over it at the end which enhanced the flavor some. Disappointing.
Loved this. I didn't use the red pepper flakes but made the rest of the recipe as stated and it was so good. Lots of flavor even without the heat of the pepper flakes. Definitely a keeper.
I'm not a fan of kale, but this was really good. The onions sweetened it, and the peppers made for such pretty contrast. I'll be making this often. Thanks for sharing!