Recipe & Photo Courtesy of realkalamata.com
For a healthy, easy to make and full of rich antioxidants salad that goes beyond the usual flavors, try this refreshing combination of Kale, Kalamata Olives and Red Chile Peppers. This recipe uses Kalamata olives by Divina.
Preparation Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
INGREDIENTS:
2 Tbsp: Extra virgin olive oil
2 cloves: Garlic peeled, sliced thin
1-2: Red chile peppers (such as Fresno), seeded and sliced thin or crushed chile flakes
¾ c: Pitted Kalamata olives, drained, halved (1 Tbsp brine reserved)
1 bunch: Kale, ribs removed, chopped
2 cloves: Garlic peeled, sliced thin
1-2: Red chile peppers (such as Fresno), seeded and sliced thin or crushed chile flakes
¾ c: Pitted Kalamata olives, drained, halved (1 Tbsp brine reserved)
1 bunch: Kale, ribs removed, chopped
PREPARATION:
Heat oil, garlic, chile pepper and olives in large sauté pan over medium heat until garlic is softened and very fragrant, but not browned.
Remove half of olive mixture and reserve for garnish.
Add kale to sauté pan along with olive brine, 1/3 C of water, and cook, covered 2-3 minutes or until just slightly wilted.
Uncover and cook until moisture is cooked off, another 2-3 minutes.
Serve with reserved olive mixture scattered over top.
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