This recipe yields 4 servings

Ingredient list:

• 1 to 1 1/2 lbs leafy green such as kale
• 4 coin-size slices peeled fresh ginger
• 2 tablespoons olive oil
• Salt
• 1 fresh red or green chili, or 1 dried red chili

Sort the greens, removing the tough stems and wash and drain the leaves. Cut the ginger into a fine julienne or chop them. Cover the bottom or a wok or generous skillet with a layer of oil and heat over medium-high heat. Add some salt to the oil, then add the ginger and the chile pod (if using fresh chile, make a slit in it to prevent it from bursting in the heat. When the ginger begins to sizzle, stir it around and add the greens. Use the tongs to toss the greens to distribute the oil and flavorings and to keep the greens moving and cooking evenly. Reduce the heat and cover the pan for a few minutes to let the greens steam and wilt. Delicious warm or at room temperature.

Tags: Chili, ginger, greens, olive oil, organic food, organic food recipes, red chili peppers
Posted in KTC-recipes