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Charred Kale with Garlic, Chilies and Lime [https://www.177milkstreet.com/recipes/charred-kale-with-garlic-chilies-and-lime]

Charred Kale with Garlic, Chilies and Lime

By Courtney HillOctober 8, 2018

  • Makes
    8 servings
  • Cook Time
    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.

Tip

Don't use lacinato kale, as the leaves are tougher than curly kale. Don't leave water clinging to the kale after you've squeezed it dry. Excess moisture will cause popping and splattering when the kale is added to the hot skillet.

Ingredients

  • Kosher salt

  • 2

    pounds curly kale, stemmed, leaves torn into 2- to 3-inch pieces

  • ¼

    cup refined coconut oil

  • 5

    medium garlic cloves, peeled and thinly sliced

  • 2

    or 3 Fresno chilies, stemmed and sliced into thin rings

  • 4

    scallions, thinly sliced on diagonal, white and green parts reserved separately

  • 1

    teaspoon finely grated lime zest, plus 1 tablespoon lime juice

Step 1

In a large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Fill a large bowl with ice water. Add the kale by the handful to the boiling water and cook, stirring occasionally, until tender but still with a little chew, about 4 minutes.

Step 2

Drain the kale in a colander and immediately transfer to the ice water. Let stand until cold, 2 to 3 minutes. Drain again, then use your hands to squeeze the kale dry; set aside.

Step 3

In a 12-inch cast-iron skillet over medium, heat the coconut oil until shimmering. Add the garlic, chilies and scallion whites, then cook, stirring frequently, until the garlic is golden brown, 6 to 7 minutes. Scrape the mixture, including the oil, into a large bowl.

Step 4

Set the still-hot skillet over medium-high and add half of the kale. Cook, stirring and occasionally turning the leaves with tongs, until the kale is charred in spots, 3 to 5 minutes. Transfer to the bowl with the aromatics. Repeat with the remaining kale, adding it to the bowl.

Step 5

Stir the kale to thoroughly combine, then stir in ½ teaspoon salt, the lime juice and zest and the scallion greens. Serve hot.

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