2022 Pet of the Year Contest

Wilted Kale with Parmesan Cheese

From chef Greg Peters

Kale is tough and fibrous, and chef Greg Peters chiffonades the leaves for faster cooking time.


6 Tablespoons extra virgin olive oil
1 small red onion, sliced
4 garlic cloves, sliced thin
1½ pounds kale, chiffonaded, with tough stems removed
Salt and pepper
1 serrano pepper, seeded and chopped
¼ cup white wine
½ lemon, juiced
2 Tablespoons cold butter
½ cup grated Parmesan cheese

Recipe directions: 

Heat oil in a heavy-bottom pot over medium heat until shimmering. Add onion, followed by garlic. Cook until the garlic is goldened, 30-60 seconds. Add kale and cook, stirring frequently. Season with salt and pepper to taste. Add serrano peppers, white wine and lemon juice. Toss for a few seconds, then add butter and cook until done. Immediately transfer to a serving platter and top with Parmesan cheese. Serve immediately. Makes six to eight servings.

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