Ohhhh! This recipe is so good. This is recipe is from the Red Chile Bible, which is a cookbook the Veggie Dad bought me while he was in New Mexico on business. I also have the Green Chile Bible and I highly recommend both cookbooks. Sadly, I have not been able to find some of the chilies or chili powders described in both books. I have instead used those items which are widely available in many grocery stores. This recipe called for 1 tsp chile Caribe. I considered using red pepper flakes in it place, but in the end I chose to replace it with a combination of regular chili powder and smokey chipotle powder. I could not have been happier with the results.
3 lbs baby kale, washed and torn into pieces
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon chile powder
1/4 teaspoon chipotle chile powder
2 1/2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons toastes sesame oil
salt and pepper to taste
sesame seed to garnish
- Bring a large pot of water to a boil, add the kale and allow to simmer until crispy-tender; about 2-3 minutes. Strain the kale in a colander and set aside.
- In a large skillet, heat the oil over medium heat and saute the garlic for about 1 minute. Add the two chile powders and allow to cook until fragrant, about 30 seconds. Add the balsamic vinegar, soy sauce, and sesame oil to the skillet. Allow the vinegar mixture to quickly boil, and add the kale a little at a time allowing one batch to wilt before you add another. Salt and pepper to taste and serve warm.