Everything was local, purchased from the Greenfield Farmer’s market, the Lacinato Kale, the Fire Ball Pepper, the garlic…. This red pepper adds a low-heat kick, which is delicious, and not overbearing. I ate the whole bunch myself! Any kale will do, but there is something exceptional delicious about this particular variety.
Sautéed Lacinato Kale with Garlic & Fire Ball Peppers
1 bunch Lacinato kale, washed, trimmed, and torn into bite size pieces
1 clove garlic, minced
½ Fire Ball or Cherry Bomb pepper, thinly sliced
2T Extra virgin olive oil
In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.
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