Chili Spiced Kale & Kalamata

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

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