Fiery Kale with Garlic and Olive Oil
A spicy kale recipe that is sauteed in olive oil with garlic, red pepper flakes, and pancetta.
Servings: 4 people
Calories: 161kcal
Ingredients
- 10 oz. package organic Tuscan Kale --we got the brand from Trader Joe that is ready to use
- 2 Tablespoons extra virgin olive oil
- 3 large garlic cloves sliced thin
- 2 ounces pancetta diced *
- 1 teaspoon crushed red pepper flakes
- ⅓ cup chicken broth
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the oil in a large, wide high-sided sauté pan over medium heat. Add the garlic, pancetta, and red pepper flakes and sauté for about 3 minutes. Be sure not to burn the garlic. Turn up the heat to medium high and add the kale and the chicken broth. Cook stirring often until the leaves turn from leathery stiff to shrunken soft strands of deep, dark green, about 8 to 10 minutes.
- Season with salt and pepper and serve immediately.
Notes
- * Can substitute 2 ounces of diced bacon or hard salami that is quartered and cut into ¼-inch strips
- Adapted from The Kitchn recipe of Fiery Kale with Garlic and Olive Oil
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 346mg | Potassium: 410mg | Vitamin A: 7230IU | Vitamin C: 87.1mg | Calcium: 110mg | Iron: 1.2mg