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Charred Kale with Garlic, Chilies and Lime
Blanching kale, then searing it in a hot skillet gives the leaves a bittersweet, slightly smoky flavor. Garlic, chilies and lime add kick, and a generous amount of coconut oil gives it the richness we want in a holiday side. We preferred a cast-iron skillet for this recipe, but a large skillet of any material will work; charring the kale may leave the pan with residue that will require a bit of elbow grease to clean up. The kale can be blanched, then squeezed dry and refrigerated in a zip-close bag for up to two days.
8
Servings
Tip
Don't use lacinato kale, as the leaves are tougher than curly kale. Don't leave water clinging to the kale after you've squeezed it dry. Excess moisture will cause popping and splattering when the kale is added to the hot skillet.
40 minutes
Ingredients
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Kosher salt
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2
pounds curly kale, stemmed, leaves torn into 2- to 3-inch pieces
Directions
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01In a large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Fill a large bowl with ice water. Add the kale by the handful to the boiling water and cook, stirring occasionally, until tender but still with a little chew, about 4 minutes.
I thought this was delicious.