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Fiery Kale with Garlic and Olive Oil

Prep time
15 mins
Side dishes | Vegetables
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity

Adapted from


This would be great served instead of a salad with pizza or pasta or other Italian meals. Omit the strips of salami for a vegetarian dish.


1 1⁄2 lbkale (2 bunches, any variety, washed and patted dry, ends and any tough, thick stems trimmed)
2 Tolive oil
4 clvgarlic (peeled, thinly sliced)
2 ozhard salami (quartered and cut into 1/4-inch strips)
1⁄2 tcrushed red pepper
1⁄4 tsalt
1⁄4 tblack pepper


Slice the kale into 1/2-inch-thick strips accross the leaves.

Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, salami, and crushed red pepper. Sauté, stirring frequently, for 1 minute. Increase the heat to medium-high and add the kale. Cook 7-9 minutes, stirring often, until the leaves shrink and turn dark green and tender. Season with salt and pepper, and serve immediately.