Charred Kale with Crispy Garlic and Chili Oil
Ingredients
- 1 poundkale (lacinato or curly)
- 6 clovesgarlic
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- 1lemon
- ½ teaspoonfleur de sel or kosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Slice 6 garlic cloves into thin slivers.
- 02
Remove thick center stems from the kale and tear the leaves into bite-sized pieces.
Method
- 01
Pat the kale dry thoroughly with paper towels. Remove the thick center stems and tear the leaves into bite-sized pieces.
- 02
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced garlic and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the garlic is golden and fragrant (watch carefully so it doesn't burn).
- 03
Add the kale in two batches, stirring after each, until it begins to wilt and char. This takes 3 to 4 minutes total. Some leaves should brown at the edges.
- 04
Once the kale is tender and charred, squeeze the lemon juice over it. Toss to coat, season with salt and black pepper to taste, and serve immediately with the garlic and chili oil spooned over top.
Spice Tips
For medium heat, the recipe as written is already bold from the red pepper flakes infused in oil. For extra punch, increase the red pepper flakes to 3/4 teaspoon or add a small pinch of cayenne. If you prefer milder heat, reduce the red pepper flakes to 1/4 teaspoon and finish with a squeeze of fresh lemon to keep brightness. A grating of Parmesan or a drizzle of aged balsamic adds savory depth without increasing spice.