Calabrian peppers know how to bring the heat and they are a perfect foil for hearty and vegetal kale. This dish is perfect on its own but can also be topped with grilled chicken or salmon for a larger dinner. In the fall and winter this is a great warm side dish to serve with steak or roasted chicken. In the spring and summer, it can be served chilled or at room temperature with grilled burgers and chicken sandwiches.
INGREDIENTS
3/4 c Divina Organic Pitted Kalamata Olives
2 tbsp olive oil
2 cloves garlic, minced
8 Divina Calabrian Peppers, sliced
1 bunch kale, chopped
INSTRUCTIONS
- Heat the olive oil, garlic, Calabrian Peppers and Kalamata Olives in a large sauté pan over medium heat until the garlic is softened and fragrant, but not browned.
- Remove half of the olive mixture and reserve for garnish.
- Add the kale to the sauté pan along with a splash of olive brine and 1/3 c water. Cover and cook for 2 to 3 minutes, or until the kale is just wilted.
- Uncover and continue cooking until the liquid has evaporated, about 2 to 3 minutes more.
- Transfer to a serving dish and top with the reserved olive mixture.
