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Chopped Kale with Hot Pepper Vinegar

  • ACTIVE: 15 MIN

Richard Blais's chile-spiked vinegar punches up kale, which he cooks here with a little caraway. Leftover vinegar can be refrigerated for a month; it's great with grilled chicken, pork and fish or in a dressing for sturdy greens and seafood salads.

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  1. 1 cup white vinegar
  2. 2 serrano chiles, thinly sliced
  3. 1/4 cup extra-virgin olive oil
  4. 1 medium onion, minced
  5. 10 garlic cloves, thinly sliced
  6. 2 teaspoons ground caraway
  7. 3/4 pound kale, stems discarded and leaves coarsely chopped
  8. Salt and freshly ground pepper
  1. In a small saucepan, bring the vinegar to a simmer. Put the serranos in a small heatproof bowl; pour the hot vinegar over them. Let cool, cover and refrigerate overnight.
  2. In a skillet, heat the oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes. Add the caraway and stir in the kale. Cover and cook over moderate heat until the kale is sizzling, about 2 minutes. Uncover and cook, stirring, until the kale is just tender, about 2 minutes. Season with salt and pepper and toss with 3 tablespoons of the vinegar; reserve the remaining vinegar for another use. Serve the kale hot or warm.