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Yield: 2 to 4 servings
Ingredients:
2 tablespoons olive oil
1⁄2 teaspoon crushed red pepper
3 cloves garlic
2 bunches kale, roughly chopped
1 cup vegetable stock or water
1 teaspoon salt
Method:
In a large skillet over medium heat, add the olive oil. After 10-15 seconds, add the crushed red pepper, garlic and cook until fragrant, 30 to 45 seconds. Add the greens, in batches, stirring between additions until the greens wilt slightly. Cook, stirring, for 2 minutes. Add the stock, salt and cayenne and cover, continuing to cook until greens are just tender, 4 to 5 minutes longer.
This recipe was featured on the Packing a Punch Episode of Emeril Green.
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