Braised Kale with Chili, Garlic, and Lemon
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Calabrian chili peppers are quite spicy, but they also have smoky and fruity notes that complement garlic and lemon perfectly. They are sold canned in oil, whole or sliced. The amount listed in this recipe provides a gradual, mild heat, but you can add more if you prefer it hotter.
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.
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:
- 150 g spinach leaves
- 1 bunch Tuscan kale
- 1/4 cup olive oil
- 2 teaspoons lemon juice
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Cooking the dish according to the recipe:
- In a saucepan, heat 1/4 cup olive oil over medium-low heat. Add 4 crushed garlic cloves, finely chopped Calabrian chili peppers in oil, and wide strips of lemon zest; cook until softened, 2 minutes.
- Gradually add 1 large bunch of chopped Tuscan kale, stirring until wilted, then add 150g package spinach. Increase heat to medium, add 2 teaspoons lemon juice and 1/2 teaspoon coarse salt, and cook until the liquid has evaporated, 3 minutes. Serve with lemon wedges.
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