Curly kale is a nutritional superstar. It has higher levels of antioxidants than almost any other vegetable and is full of cancer-fighting compounds, beta-carotene and Vitamins A and C, among other goodies.
The best time to make this delicious dish is after the first winter frost (usually in January), because it intensifies the flavor of the kale. Serve with either meat or poultry.
- 1 large bunch kale or 2.2 lbs of kale leaves (1 kg)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, thinly sliced
- 1/2 red chilli, thinly sliced
- Salt & freshly milled pepper
Heat the oil in a large frying pan and gently fry the onions, garlic and red pepper for approximately 5 minutes. Now add the kale. Toss and sautee for another 10 minutes. Season to taste.
Yolanda's Wine Tip: Serve with a glass of light red wine, such as a Gamay.
Karin's Tip: If you can't find curly kale where you live, collard greens make a very good substitute.