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.
- 3/4 cup Pitted Kalamata Olives, drained, halved (reserve 1 tbsp brine)
- 2 tbsp Extra virgin olive oil
- 2 cloves Garlic, sliced
- 4 Calabrian peppers, sliced (can substitute 1 tbsp. chopped Calabrian peppers)
- 1 bunch Kale, ribs removed, chopped
Heat oil, garlic, peppers and olives in a large sauté pan over medium heat until the garlic is softened and very fragrant, but not browned. Remove half of olive mixture and reserve for garnish.
Add kale to sauté pan along with olive brine, 1/3 c of water, and cook covered for 2-3 minutes or until just slightly wilted. Uncover and cook until moisture is cooked off, another 2-3 minute. Serve with the reserved olive mixture scattered over top.