Garlicky Sauteed Kale with Chili
Ingredients
- 1 large bunch kale 11oz / 300g
- 2 Tbsp. coconut oil
- 3 cloves garlic
- ¼ cup / 60ml vegetable stock
- flaky salt, black pepper, and chili flakes to taste
- juice of ½ lemon
- 2 Tbsp. cold-pressed olive oil
Directions
- Wash kale well and spin dry. Remove the tough ribs and discard. Roughly chop or tear kale leaves into medium-sized pieces. Mince garlic.
- Heat coconut oil in a large skillet. Add garlic and add as many chili flakes as you like, then fry over medium heat just until the garlic is slightly golden. Add kale, a generous sprinkling of salt and toss to coat. Add the vegetable stock then cover the skillet immediately to steam the kale. After 2 minutes, remove lid, stir the kale and place the lid back on to steam for two more minutes - do not overcook.
- After 4-5 minutes remove the kale from the heat and squeeze half a lemon over the kale, and drizzle olive oil. Toss to coat and taste, add more salt if desired. Serve immediately.
Notes
Serves 4
