Sautéed Kale With Hot Honey
This kale gets its sweet heat from a floral and fruity combination of orange, habanero chile, honey and thyme. By cooking the kale in a covered pot, the flavors of the aromatics seep into each bite, and the kale stems soften, so you can skip the fussy step of stripping the leaves. This recipe doubles easily, and would work beautifully with brussels sprouts, broccoli, carrots or winter squash; adjust cooking times accordingly and add more water or orange juice to keep the mixture from drying out. Eat alongside black beans, crispy potatoes and a roast chicken or turkey. Kale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene. It also contains nutrients that can support eye health, weight management, heart health, and more.
Makes: 4 servings
Time to cook: 25 minutes
Ingredients
· 1 orange
· 3 tablespoons unsalted butter
· ½ to 1 habanero or other spicy chile, thinly sliced and seeds removed
· 5 thyme sprigs
· 1 large bunch kale (about 1 pound), thick stems removed, cut into roughly 1-inch pieces
· Salt
· 2 tablespoons honey
Cooking Instructions
1. Use a vegetable peeler to peel 5 wide strips of orange rind. Squeeze ¼ cup juice (from about half the orange).
2. In a large Dutch oven over medium heat, combine the orange rind, butter, habanero and thyme. Stir until the butter and edges of the orange rinds are golden, 3 to 5 minutes. Add a handful of the kale and pinch of salt and stir to wilt. Repeat with the remaining kale. Add the orange juice and honey, cover the pot and cook, stirring occasionally, until the kale stems are tender, 3 to 5 minutes.
3. Uncover, increase the heat to medium-high, and cook, stirring occasionally, until the kale leaves shift from bright to dark green, 3 to 5 minutes. The orange peel and chile are soft and edible, but pluck the thyme sprigs out before eating.
Nutrition per serving
171 calories; 10 grams fat; 6 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams protein; 6 grams fiber; 13 grams sugar; 417 milligrams sodium
Recipe by Ali Slagle, NY Times Cooking
