Spicy Garlicky Kale

If you haven't noticed, kale is popping up all over the place. It's in everything from chips to salads and juices. Kale's popularity should not be surprising. It is one of the simplest vegetables to cook, and per WebMD, and USDA kale is one of the healthiest foods around. Green curly kale, like the variety used in this preparation, can be found in most supermarkets. Don't be surprised, however, if you find more than one variety in your super market's refrigerator case; Cornell Cooperative Extension lists 48 varieties, and there are actually more than that.

This preparation aims to not squander the goodness of kale by over cooking it, or cooking it with cured and smoked animal parts.  Instead of masking or overpowering the kale, the peppers and garlic complement the kale. Together they form an amazing alliance of flavors.

Ingredients:
2 pounds kale
1 teaspoon vegetable oil
1  Jalapeño pepper, diced
2  spicy banana peppers, diced
5 cloves of garlic, sliced thin
1/2 teaspoon salt
1 teaspoon crushed red pepper
1/3 cup water


Step One:
Wash the kale under cold water.  Remove the stems, and tear or cut the kale into 4 inch pieces.






Step Two:

At the vegetable oil to a large pot over medium heat. Add the peppers, and stir until softened.  Add the garlic, and stir until fragrant. Stir in the salt and the crushed red pepper.





Step Three:  Add the kale to the pot, and combine with the pepper and garlic mixture. Add 1/3 cup  of water to create steam and to prevent the kale from burning.  Cover and cook, stirring periodically for ten minutes.