Healthy, low-carb, and flavorful side dish made with black kale, ready in about 10 minutes. Rich in fiber and vitamins, ideal as a light side dish and for meal prep.
Heat the oil in a large skillet.
Add the crushed garlic and, if desired, a pinch of chili; let the oil infuse for about 30 seconds.
Add the black kale (even if it seems too much: it wilts down once cooked).
Stir and add 2-3 tablespoons of water or broth to create steam and soften the leaves.
Cover with a lid for 2-3 minutes.
Remove the lid, increase the heat, and sauté until the kale becomes shiny, soft but with some crispy tips (last 2 minutes on high heat).
Season with salt and pepper and, if you like, add a splash of lemon juice. Serve hot.
Large non-stick skillet
Lid
Wooden spoon
In the refrigerator in a sealed container: 2 days. Reheat in a skillet for 2 minutes with a splash of water. Microwave is not recommended if you want it to remain crispy.
Tips: use a large skillet to prevent the kale from steaming too much; don’t overdo it with the liquid; finish at high temperature to dry out and enhance the flavor. Variations: add lemon juice and toasted seeds, or spices like smoked paprika, mild curry, or cumin.
Italy
| Energy (kcal) | 35.17 |
| Carbohydrates (g) | 4.47 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 0.5 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 2.67 |
| Fiber (g) | 3.38 |
| Sale (g) | 0.02 |
