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Charred Kale with Garlic, Chilies and Lime

4 Servings

35 minutes

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Charring kale gives it a bittersweet flavor and a nutty edge, reminiscent of oven-roasted kale chips. The volume of raw kale here may seem overwhelming, but it will cook down. Use the largest bowl you have to toss the leaves with oil, and the largest Dutch oven you own to cook the greens. Beware the vapors when you add the chili and garlic to the hot pot.

4

Servings

Tip

Don’t use olive oil to char the kale, as it has a lower smoke point than neutral oil. And don’t be afraid to get the oil super hot before piling the kale into the pot; light wisps of smoke are an indication that the oil and pot are ready.

35 minutes

Ingredients

  • 2

    large bunches lacinato kale (about 1½ pounds total), stemmed, leaves torn into 2- to 3-inch pieces

  • 1

    tablespoon plus 1 teaspoon grapeseed or other neutral oil

Directions

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