Curly Kale With Rosemary and Chilli

Sautéed kale seasoned with rosemary, chilli, and garlic. Perfect as a side dish or served on garlic-rubbed bruschetta.

Cook Time

25 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

NutsSeeds

2
sprig

Rosemary

Fresh

4
clove

Garlic

Sliced

1
to taste

Salt

1
to taste

Black Pepper

Freshly ground

OilsFats

3
tbsp

Extra Virgin Olive Oil

Vegetables

1
piece

Onion

Large, sliced

1
piece

Red Chilli

Medium or hot, deseeded and thinly sliced

250
g

Curly Kale

Trimmed of tough stems, rinsed and cut into 1cm thick slices

250
g

Cavolo Nero

Alternative to kale; trimmed of tough stems, rinsed and cut into 1cm thick slices

Steps

Heat olive oil in a heavy lidded pan over medium heat and fry onion until tender.
Add rosemary, chilli, and garlic and fry for one minute.
Add kale, season with salt, and cook covered on minimum heat for 20 minutes while stirring occasionally.
Remove rosemary stalks, adjust seasoning, and serve immediately.