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Frizzled Kale with Chiles

Frizzled Kale with Chiles

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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.


  • 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.

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