Frizzled Kale with Chiles

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Yield

Serves 4 (serving size: 1 cup)

Massaging the kale first helps tenderize it slightly; this technique is also handy when using this fibrous green in raw preparations like salads and slaws. Serve with steak or top with sunny-side up eggs.

Ingredients

1/4 cup olive oil
6 cups packed torn lacinato kale leaves
1 thinly sliced unseeded red Fresno chile
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt

Nutritional Information

Calories 133
Fat 14g
Satfat 2g
Unsatfat 12g
Protein 1g
Carbohydrate 2g
Fiber 1g
Sugars 1g
Added sugars 0g
Sodium 250mg
Calcium 4% DV
Potassium 3% DV

How to Make It

Preheat broiler to high with oven rack in middle of oven. Rub olive oil into 6 cups packed torn lacinato kale leaves in a large bowl for 30 seconds. Add thinly sliced unseeded red Fresno chile; toss to coat. Place on a baking sheet lined with aluminum foil; broil until crispy, 3 to 4 minutes, stirring after 2 minutes. Drizzle with red wine vinegar, and sprinkle with kosher salt.