Chili Kale

By Kevin • 30 or Less, All, Vegetarian • 20 Aug 2017

Sautéed greens, lemon juice and hot pepper. Perfect. Make this and thank me later. I served it with fried eggs for dinner. Bacon would work too. Maybe bacon fat in place of the olive oil too. There are so many options!

Time: 15 minutes

Serves: 4

Ingredients:

30ml extra virgin olive or coconut oil
1 onion – diced
3 cloves garlic – finely chopped
160g kale – roughly torn – thick stalks discarded
2g kosher salt
5ml fresh lemon juice
1 red Thai chili – thinly sliced

Preparation:

Place a frying pan on medium heat.

Add the olive oil. When the oil is hot, add the onion and garlic, stirring occasionally for five minutes.

Add the kale and salt, tossing occasionally for five minutes.

Remove from heat, drizzle with lemon juice, toss and top with chili.

Get the PDF and nutrition info

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