Kale with chilli and garlic

Kale with chilli and garlic

Preparation time: 10 minutes

Cooking time: 5-10 minutes

Number of servings: 2

Carbon Footprint (per serving): kgCO2e

Recipe submitted by: Scott Masey (Leeds Cookery School)

Ingredients

  • 1 bunch kale
  • 2 cloves garlic
  • Pinch of chilli flakes
  • 1 teaspoon vegetable oil
  • Salt and pepper

Method

  1. Wash the kale under cold running water.
  2. Trim away the bases. Separate out the leaves and tear the leaves away from the stems that run down the middle of each leaf. Rip the leaves into large pieces.
  3. Peel and slice the garlic.
  4. Place a large frying pan on a medium heat then add the oil.
  5. Add the kale and stir fry until the kale starts to wilt down, about 4-5 minutes.
  6. Add the garlic and chilli flakes.
  7. Cook for a further 2-3 minutes.
  8. Season with salt and pepper. Mix well.

Equipment

  • Chopping board
  • Knife
  • Large non-stick frying pan
  • Measuring spoon
  • Wooden spoon

Considering Carbon Footprint

Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

More Useful Information

  • Located at the historical The Old Fire Station, Leeds Cookery School runs a wide range of bespoke cookery courses to train novice cooks and aspiring chefs in a broad range of cookery skills and world cuisines. We promote seasonal ingredients, local sourcing and the importance of eating ethically and sustainably.
  • Leeds Cookery School donates 100% of its profit to Zest, a local Leeds charity supporting people living in disadvantaged areas of the city. Zest carries out a large number of projects including running social clubs, helping families to access food in the school holidays, developing cooking skills and lots more in between.

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