Spicy Garlic Kale With Sauteed Red Peppers
photo by PaulaG
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
- salt
- white pepper
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.
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Reviews
-
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.
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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.
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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.