The Sautéed Tuscan Kale with Garlic and Chili Pepper is a simple and easy side dish to prepare, perfect for accompanying meat and fish main courses. Just a few simple steps to prepare it: wash and clean the leaves thoroughly, remove the tougher stem, chop the leaves into pieces, sauté in a pan with garlic and oil, add some water, and you’re done. In about half an hour, you’ll have a tasty, seasonal side dish. If you like Tuscan kale, you can also prepare:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Sautéed Tuscan Kale with Garlic and Chili Pepper
- 7 oz Tuscan kale
- 1 clove garlic
- to taste chili powder
- to taste salt
- to taste pepper
Tools
- Pan
- Cutting board
- Knife
Steps to Make Sautéed Tuscan Kale with Garlic and Chili Pepper
To prepare sautéed Tuscan kale with garlic and chili pepper, first take the Tuscan kale leaves. Clean the leaves thoroughly, take one leaf at a time, and remove the hard central part. To facilitate cleaning, make a cut at the lower part of the leaf and, running your hand upwards, you should be able to strip off the tender part of the Tuscan kale. Alternatively, take a knife and keep it close to the hard central rib and cut the leaves. Wash the leaves well, then dry them with paper towels. Chop the leaves into pieces. Put some extra virgin olive oil and a clove of garlic in a pan and let it flavor for a couple of minutes. Then add the Tuscan kale and a glass of water, mix well, and cover with a lid.
Cook, stirring occasionally, for about 20 minutes. After 20 minutes, remove the lid and cook over medium heat for a couple of minutes to dry out all the water.
Towards the end of cooking, add some chili powder, as much as you like, it’s a personal taste. Serve the Tuscan kale hot or warm, perfect to pair with meat or fish dishes.
Storage and Tips
You can store the Tuscan kale in the refrigerator for 2 days.
If you don’t like chili powder, you can use chili flakes instead.
