Fried greens with chili pepper

Votes: 3

Time: 15 min.
Complexity: easily
Servings: 4

Instead of traditional braised cabbage, serve a side dish of sautéed, dense greens. For a more flavorful side dish, use several varieties, such as kale, Swiss chard, and escarole. Don't throw away the tough stems, as they're just as healthy and fiber-rich as the leaves. Just start sautéing them first and cook them a little longer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

One small head of escarole
A bunch of chard
A small bunch of Tuscan kale
1 Fresno pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, escarole salad, chard, Fresno pepper

Cooking the dish according to the recipe:

Tear the leaves from a small head of escarole, a bunch of Swiss chard, and Tuscan kale; slice the stems. Rinse and pat dry. In a large skillet over high heat, sauté the chopped stems, 3 crushed garlic cloves, and 1 chopped Fresno pepper (seeded) in 1/4 cup olive oil until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and sauté until wilted, 2 to 3 minutes. Season with salt and pepper to taste.

Categories:

recipe / Summer dishes / Dinner / Main courses / Side dishes / Vegetables and mushrooms / Cabbage dishes / Kale leaf cabbage / Fried cabbage / Food Network - recipes