I can’t believe it’s almost Christmas – this year has gone by so quickly! If you’re still planning your Christmas dinner, this red and green spicy kale is a perfect sidekick to any special holiday entree. If you’re cooking for a group, make sure to double or triple the recipe – the recipe below makes enough for two large servings.
This kale is the best mix of spicy, salty and sweet (from the coconut oil). Because it’s cooked quickly, it also has a delicious crunch. It’s important to make sure you dry off your kale after rinsing it so that it doesn’t become soggy while cooking.
Although this spicy kale makes an amazing side dish, I have also doubled the recipe and eaten it as a healthy, mid-week dinner. To make an even more filling entree, try adding the spicy kale to a bed of freshly-cooked shell beans!
Spicy Sautéed Kale
- 1 bunch of kale (about 20 small-medium leaves - rinsed, dried and chopped)
- 1 tablespoon coconut oil
- 1/8 teaspoon salt
- 1 teaspoon red pepper flakes
- 4 garlic cloves (minced)
- 1 teaspoon raw honey (use maple syrup to make it vegan)
In a large pan, heat coconut oil over medium heat.
Add chopped kale. Stir to coat the kale with the oil.
Add the salt, garlic, red pepper flakes and honey.
Cook, stirring frequently, until the kale starts to wilt slightly. If you enjoy a more cooked kale, you can continue to keep cooking until kale reaches your desired consistency!
Remove from heat, taste (be careful, it’s hot!) and add more salt or pepper flakes if needed.
After you rinse your kale, make sure you dry it off as much as possible. If it’s too wet, it will steam and become soggy.