Our Best-Selling Wok is Back in Stock! Shop Now

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook


Milk Street Recipe

Charred Kale with Garlic, Chilies and Lime

40 minutes

Blanching kale, then searing it in a hot skillet gives the leaves a bittersweet, slightly smoky flavor. Garlic, chilies and lime add kick, and a generous amount of coconut oil gives it the richness we want in a holiday side. We preferred a cast-iron skillet for this recipe, but a large skillet of any material will work; charring the kale may leave the pan with residue that will require a bit of elbow grease to clean up. The kale can be blanched, then squeezed dry and refrigerated in a zip-close bag for up to two days.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial