Charred Kale with Chili Pepp, Garlic & Herbs

There’s something special about cooking with ingredients sourced straight from a local farm—it makes the dish taste fresher, more vibrant and somehow more connected to the land. For this recipe, I took a trip to KK's The Farm to gather fresh kale, fragrant herbs, and juicy tomatoes in preparation for filming a video featuring Chili Pepp Crunch. KK’s Farm, with its lush produce and warm community vibe, is one of my go-to spots for seasonal ingredients. It’s such a joy to see where the food comes from before it makes its way to the skillet!

This dish is all about taking those local ingredients and turning them into something simple yet spectacular. The charred kale gets a smoky edge, the garlic and chili pepp brings the heat, and the fresh herbs add a pop of brightness. It’s perfect on its own or as a side for almost any meal!

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients:

• 1 large head of kale, stems removed and leaves roughly chopped

• 2–3 tablespoons extra-virgin olive oil, divided

• 2 cloves garlic, minced or thinly sliced

• 1 tablespoon Chili Pepp Crunch, plus more to taste

• 1 cup cherry tomatoes, halved

• Kosher Salt and black pepper to taste

• 1–2 tablespoons fresh herbs (basil, dill, parsley, or a mix), chopped

Instructions:

1. Prepare the kale
   Wash and thoroughly dry the kale leaves. Removing excess water ensures the kale chars rather than steams in the pan.

2. Heat the skillet
   Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Let it get nice and hot—this is key for charring.

3. Sauté garlic and chili pepp crunch
   Reduce the heat to medium. Add the fresh garlic and chili pepp crunch and cook for 30 seconds to 1 minute, stirring constantly, until fragrant.

4. Char the kale
   Working in batches if necessary, add the kale to the hot skillet, pressing it down slightly. Let it sit undisturbed for 1–2 minutes to develop some charred spots, then stir or flip and let it cook for another 1–2 minutes.

5. Add the tomatoes

   Add the tomatoes and season with a pinch of salt and black pepper. Cook for 1–2 minutes, just until the kale is tender but still vibrant. Remove the pan from the heat, taste and adjust seasoning as needed.

6. Serve
   Transfer to a serving dish, and top with fresh herbs for a burst of brightness. Drizzle with a bit more chili pepp if desired, and serve.

Cook’s Notes:

Tips & Techniques:

• Charring is key! Let the kale sit undisturbed when you first add it to the skillet to achieve those slightly crispy, smoky edges. A stainless steel or cast-iron skillet works beautifully for this.

• Don’t crowd the pan. Work in batches if necessary so the kale can char properly instead of steaming.

• Garlic timing matters. Sauté the garlic on medium heat to avoid burning it. Burnt garlic can turn bitter and overpower the dish.

• Herb choices: Use whatever fresh herbs you have on hand, or mix and match. Dill adds brightness, parsley offers earthiness, and basil provides a slightly sweet aroma.

Health Benefits:

• Nutrient powerhouse: Kale is packed with vitamins A, C, and K, along with calcium, iron, and antioxidants that support overall health.

• Heart health: The chili adds capsaicin, known to help improve circulation and support heart health.

• Anti-inflammatory boost: Fresh herbs like parsley and dill are rich in antioxidants and anti-inflammatory compounds, helping to support your immune system.

• Gut health: Olive oil provides healthy fats that enhance nutrient absorption and support gut health.