Sautéed Kale

While it may feel like kale has overstayed its welcome in the food scene, the hype over the leafy green is very much still alive. Knowing the right way to cook it is a total game-changer.There aren’t any big secrets to making awesome kale — you just need a large skillet and some basic pantry ingredients. Lots of garlic, and peppers , which adds brightness and flavor to the inherently earthy green. I also love to use a big pinch of crushed red pepper flakes for a nice, spicy kick, but it’s more than OK to skip it if heat isn’t your thing. You also don’t need any fancy tools to de-stem the kale: You simply pull the leaves from the stems with your own two hands.

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Ingredients

• 1 & 1 ⁄ 2 lbs kale, stems removed and leaves coarsely chopped

• 2 tablespoons olive oil

• crushed red pepper flakes, to taste (optional)

• 2 garlic cloves, finely sliced

• 1/4 cup red pepper, finely chopped

• 1/4 cup white onion, finely chopped

• 1 jalapeno, deseeded and finely chopped

• 1 cup water

• chicken bouillon cube

• salt , pepper, onion powder, garlic powder

• 2 tablespoon butter

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Instructions

• Heat olive oil in a large saucepan over medium-high heat.

• Add peppers, onions and garlic to saucepan to saute 1 minute.

• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.

• Raise heat to high, add water, chicken bouillon, spices and kale toss to combine.

• Cover and cook for 15-20 minutes or until kale is tender.

• Enjoy!

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