Wilted Kale and Pepperoncini
I like greens and kale is one of my favorites. I throw it in soups and salads all the time, but when it comes to cooked kale, I prefer just to wilt it a bit and serve it with pasta Alfredo or chicken casserole. The kale and pepperoncini are a great pair to brighten up the rich Alfredo sauce or chicken casserole.
Bunch of fresh kale
1 clove of garlic
1 Tbsp Olive Oil
1 Tbsp Butter
1/2 Onion, sliced or chopped
1 Jar of Pepperoncini
2 Tbsp of the Pepperoncini brine
Salt and Pepper to taste
Pull the kale leaves from the stems and chop the leaves into bite-sized pieces.
Chop three or four pepperoncini
Mince the garlic clove
Slice the onion into very thin slices or chop finely
Melt the butter in a large saute pan with the olive oil.
When the butter and oil just begin to sizzle, add the onion and cook for one minute.
Add the garlic and stir until fragrant.
Add the kale and toss with the onions and garlic until wilted.
Add the pepperoncini brine and toss until all leaves are coated.
Plate up and garnish with chopped pepperoncini
Sprinkle with salt and pepper to taste