Kale with Feta & Peppers

In an effort to mix up the usual vegetables around here, I bought kale for the first time. It sat in the fridge and stared and me for a few days as I tried to figure out what to do with it. After a long day and a glass of wine, I figured it was time to get after it. The entire recipe came from items I had on hand and although I can say kale is not best tasting vegetable on the planet, it certainly makes up for it by being super nutritious. Cook kale much like you do spinach if you have a favorite recipe. Since I like greens to have tons of flavor I added a lot of spice, but I included substitutes in case you prefer it mild.

Kale with Feta & Peppers
Forks & Amusement 2011
makes 4 sides

1 1/2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches kale, stems cut out, roughly chopped, washed, patted dry
salt and pepper
2 pickled cherry peppers, deseeded and sliced (use roasted red peppers if you don't like the heat)
1/3 cup crumbled feta

In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook 30 seconds, until fragrant (do not burn!). Add the kale and cook, stirring and turning the leaves every minute or so, until cooked down and tender, about 10 minutes. Add salt and pepper to taste and the peppers. Toss to combine and heated through. Transfer to a serving bowl and sprinkle the feta on top.


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