Recipes
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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. 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!
• 1 bunch of kale (about 20 small-medium leaves - rinsed, dried and chopped)
• 1 tablespoon olive 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)
1. Heat a large pan over medium-high heat and add the kale.
2. Drizzle the oil and sauté for a couple minutes, until kale begins to soften a little (not a ton - we want to maintain some kale structure).
3. Add the salt and garlic and continue to sauté, until garlic begins to turn golden (but not burnt).
4. Add honey and red pepper flakes and sauté, mixing frequently, until honey has been evenly distributed.
5. Enjoy!
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