Recipe: Perfect Nice yet spice Sauted kale

Nice yet spice Sauted kale. Kosher salt, freshly ground black pepper Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Brussels Sprout, Apple & Kale Sauté.

Stir in the kale, wine, and a pinch of salt. For this hearty vegetarian dish, tender chickpeas, kale, and red onion are simmered together in our own tomatillo-poblano sauce, which adds just a touch of heat. Get this spicy kale recipe at Chatelaine.com! You can cook Nice yet spice Sauted kale using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Nice yet spice Sauted kale

1. Prepare 5 cup of kale.
2. It's 2 tbsp of Canola oil.
3. You need 2 tsp of Sesame oil.
4. You need 1 cup of sliced onions.
5. Prepare 1 cup of sliced red bell peppers.
6. You need 2 dash of salt.
7. You need 4 dash of black pepper.
8. Prepare 1 tbsp of vietnamese chili garlic sauce.
9. Prepare 1/2 tbsp of soy sauce.
10. Prepare 2 tsp of peanut butter.
11. Prepare 2 tbsp of Freshly squeezed lemon.

Are you tired of the same boring vegetables every night and need a change? Are you not sure how to cook kale or spinach? Try this delicious and easy dish for a nutritious addition to your dinner. Leafy greens are packed full of vitamins and fiber, and are low in calories and carbs.

Nice yet spice Sauted kale instructions

1. Heat large saute pan 2 medium high and begin sauteing onions.
2. When onions become translucent, saute peppers for a few minutes. Salt and pepper.
3. Add kale pieces, drizzle with sesame oil and saute covered for about 3 minutes.
4. Add chili paste and soy, stir allowing some of the liquid to evaporate, send spread peanut butter along pan, mixing everything together..
5. Remove from heat, serve and enjoy!.

The kale: Since we are going to saute it in olive oil, we must make wonderful things happen with the olive oil before adding the kale. By adding a few cloves of minced garlic and a pinch of red pepper flakes, we really elevate that olive oil and bring so much extra flavor to the kale. I love to eat kale raw, in salads. But if I am going to cook it, I do so very quickly, so that they stay nice and bright and crisp. I stem it, rough-chop it, add it to simmering water or broth and cook it until it is almost as done as I like.