Fiery Kale with Garlic and Olive Oil

Serving size:
 4 Servings


    • 1 1⁄2 lb
    • kale (2 bunches, any variety, washed and patted dry, ends and any tough, thick stems trimmed)
    • 2 T
    • olive oil
    • 4 clv
    • garlic (peeled, thinly sliced)
    • 2 oz
    • hard salami (quartered and cut into 1/4-inch strips)
    • 1⁄2 t
    • crushed red pepper
    • 1⁄4 t
    • salt
    • 1⁄4 t
    • black pepper
15 minutes
Ready in
15 minutes


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.

Adapted from


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.


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