- 1 bag mixed kale (2 bunches, about 300 g)
- 2 Tbsp evo oil
- 2 cloves garlic
- pinch of chili flakes (peperoncino)
- salt & pepper to taste
- Pull the kale leaves from their stems, then tear leaves into pieces. Wash thoroughly.
- Bring a large pot of water to boil. Place the leaves in, toss, and boil for about 5-7 minutes in boiling water until bright green and slightly softened. Drain with a colander.
- Heat up a large saute pan with evo oil, garlic, and a pinch of chili flakes. Sautee for 1-2 minutes, then add the kale leaves, adjust with salt and pepper, and toss to coat.
- Sautee for 5-10 minutes on medium heat, stirring often. The longer you sautee it, the crispier it gets, like kale chips.
- Turn off the heat and plate.
If you do not want to boil the kale first, you could wash it and place the wet leaves in the sautee pan, then cover. It will start to wilt and steam. I find that, when the kale is done this way, it is more bitter and the leaves are a tad harder.
As for the garlic, you could mince it or slice it, we prefer to smash the garlic whole, add it to the pan and take it out after. It flavors the oil anyway.