Spicy Garlic Kale With Sauteed Red Peppers

"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."
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
15mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. This was amazing - I made exactly as recipe but with NO OIL - Instead I put the onions and leek into a hot pan and browned, then added cooking wine to deglaze - I did this a few times, then sauteed in water. I follow Dr. Fuhrmans - Eat to Live - and he advises against added oil because of the amount of calories/fat it can add to a dish. In addition, I am fairly new to Kale and this was truly an amazing combination - and made the Kale so yummy. I will be making more tonight.
     
  5. I too cut back on the amount of oil but substituted grape seed oil. After cleaning the kale, cut it in about 1" segments, drizzle a small amount of olive oil and sea salt on it, then put it in the oven in a grill pan to let it get crisp. After veggies are cooked, the baked kale is stirred in lightly. We thoroughly enjoyed this recipe alteration.
     
Advertisement

RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes