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Gina Robinson: "It was great didn't make any alterations. Definit…" Read More
6Ingredients
10Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 bunches kale (ribs and steams removed, torn into big pieces)
- 3 Tbsp. olive oil (extra)
- 4 garlic cloves (thinly sliced)
- 1/4 tsp. red peppers (crushed)
- kosher salt
- freshly ground black pepper
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Reviews(10)
Gina Robinson 2 years ago
It was great didn't make any alterations. Definitely will be making it again
Emma Antoine-Allan 5 years ago
I loved it! Reminded me that my outlook on life feels better when I eat greens, especially kale! I used wayyyy more garlic (6 cloves maybe? They turned out beautifully, nice and soft) and becel vegan margarine instead of olive oil, which probably helped with flavour. Had a picky eater in the mix, so I nixed the chill is, but some folks at the table added them on afterwards. Overall, really great! Will edit next time I make with pictures/what type of kale I used
Les 5 years ago
Was a little bland. I added a bit of sesame oil and rice wine vinegar and topped with fresh Parmesan. That made a difference.
Walsh 6 years ago
It was really yummy! Next time I'll use a lil more kale or a lil less red pepper since it was just a bit more spicy than I like other than that great staple way to cook kale! I'm mixing it to my eggs in the morning to quinoa for lunch. It's perfect.