Name: Braised Kale with Peppers
Yield: Serves 3 to 4
Ingredients: 1 pound (500 g) tender kale (about 2 bunches: curly, Italian cavolo nero, Russian, or any kind), only the very tough ends discarded; 1 tablespoon olive oil; 2 red bell peppers, seeded, quartered, and cut into ½-inch (1.3-cm) strips; 3 scallions, white plus most of the green parts, thinly sliced; Good pinch of Maraş pepper or crushed red pepper flakes, to taste; 4 cloves garlic, thinly sliced; ½ cup (120 ml) white wine; 1 tablespoon fresh lemon juice or balsamic vinegar, to taste; ½ teaspoon salt, or to taste; Good, fruity olive oil, for drizzling; freshly ground black pepper

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Hearty and flavorful, kale is the ideal green for braising. If you want more variety in the dish, a mixture of chard, mustard greens, chicory, and the outer leaves of romaine lettuce can also be cooked the same way. My take on this classic dish is inspired by tsigarelli, the braised mixed greens from the island of Corfu that are seasoned with plenty of hot paprika. I add sweet red peppers to enrich the flavor of the greens, and I brighten the dish with fresh lemon juice or vinegar.</