Sautéed Kale With Hot Honey
Published Nov. 1, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1orange
- 3tablespoons unsalted butter
- ½ to 1habanero or other spicy chile, thinly sliced and seeds removed
- 5thyme sprigs
- 1large bunch kale (about 1 pound), thick stems removed, cut into roughly 1-inch pieces
- Salt
- 2tablespoons honey
Nutritional analysis per serving (4 servings)
171 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 4 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use a vegetable peeler to peel 5 wide strips of orange rind. Squeeze ¼ cup juice (from about half the orange).
- Step 2
In a large Dutch oven over medium heat, combine the orange rind, butter, habanero and thyme. Stir until the butter and edges of the orange rinds are golden, 3 to 5 minutes. Add a handful of the kale and pinch of salt and stir to wilt. Repeat with the remaining kale. Add the orange juice and honey, cover the pot and cook, stirring occasionally, until the kale stems are tender, 3 to 5 minutes.
- Step 3
Uncover, increase the heat to medium-high, and cook, stirring occasionally, until the kale leaves shift from bright to dark green, 3 to 5 minutes. The orange peel and chile are soft and edible, but pluck the thyme sprigs out before eating.
Private Notes
Comments
Really yummy - paired with crispy roast potatoes and fried halloumi for a dinner, and I can definitely see myself making a big batch of this just to use the leftovers as a component in lunch bowls etc.
I can't believe there are only 6 comments for this delicious, inspired recipe. I used fresh Lacinato Kale, but only about half of what was called for. I used the full amount of everything else, except the habanero, which I halved before de-seeding and slicing. In retrospect, I could've used the entire pepper, as the cooking with honey, orange peels and o.j. mellowed the pepper into a hint of heat. The only problem with this is that I ate the whole thing in one sitting. Great recipe!
Very popular addition to our Thanksgiving dinner - led to much discussion of pros and cons of hot honey. We followed the instructions closely with the following changes: less salt, longer time for carmelization. Result: pleasantly orange scented, warmly heated by the habanero.
I’ve made this multiple times and it has gotten rave reviews. My Portuguese mother-in-law who is a pretty fantastic cook and knows kale better than most asked me for the recipe. When I was making it for her, she was scared by the habaneros but she loved it.
I didn't have the peppers but I always have stalks of ginger in my freezer on hand so I grated a ton of ginger into the orange mixture. Orange and ginger a meant for eachother.
I added slivered almonds, goat cheese, and pomegranate seeds to this and it looked like a Christmas themed salad. My dinning companion approved.