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Greens with Garlic and Chiles

Tuscan kale (also called dinosaur or lacinato kale) has a slightly sweeter flavor than regular kale. Choose the smaller leaves, which are tender and more mild than larger leaves.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, November 2011


  • 3 tablespoons extra-virgin olive oil
  • 4 bunches hearty leafy greens, such as kale, preferably Tuscan, or chard, stemmed and coarsely chopped (16 cups)
  • Coarse salt and freshly ground pepper
  • 3 garlic cloves, thinly sliced
  • 1 fresh red chile, such as cayenne or finger, thinly sliced crosswise


  1. Heat 2 tablespoons oil in a large skillet over high heat. Add kale and 2 tablespoons water. Reduce heat to medium. Cook, covered, stirring occasionally, until wilted, about 4 minutes. Season with salt. Cook, uncovered, stirring occasionally, until kale is tender, about 15 minutes more.

  2. Clear a space in center of skillet, and add remaining tablespoon oil, the garlic, and chile. Cook until fragrant, about 1 minute. Stir to combine. Season with salt and pepper.

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