A vibrant and flavorful dish combining tender kale with sweet peppers and aromatic garlic, perfect as a side or light meal.
Wash the kale thoroughly under running water.
Ensure the kale is dry before cooking to avoid excess moisture in the pan.
Remove the kale leaves from the stems and tear them into bite-sized pieces.
Save the stems for making vegetable stock or compost them.
Steam the kale in a steamer basket over boiling water until tender, about 8 minutes.
Do not over-steam the kale; it should retain its vibrant green color.
Heat the olive oil in a large skillet over medium heat.
Use a skillet with a wide base for even cooking.
Add the chopped onion and leek to the skillet and sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pan.
Stir in the minced garlic and red pepper flakes, cooking for an additional 2 minutes.
Lower the heat slightly to avoid burning the garlic.
Add the sliced bell pepper to the skillet and cook until tender, about 4 minutes.
Cut the bell pepper into even slices for uniform cooking.
Combine the steamed kale with the sautéed vegetables in the skillet and toss well.
Ensure the kale is evenly coated with the seasoning and oil.
Season with salt and black pepper to taste and serve warm.
Taste the dish before serving and adjust the seasoning if necessary.
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