Chopped Kale with Hot Pepper Vinegar

1. 1

   In a small saucepan, bring the vinegar to a simmer.

2. 2

   Put the serranos in a small heatproof bowl; pour the hot vinegar over them.

3. 3

   Let cool, cover and refrigerate overnight.

4. 4

   In a skillet, heat the oil.

5. 5

   Add the onion and cook over moderate heat until softened, about 7 minutes.

6. 6

   Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes.

7. 7

   Add the caraway and stir in the kale.

8. 8

   Cover and cook over moderate heat until the kale is sizzling, about 2 minutes.

9. 9

   Uncover and cook, stirring, until the kale is just tender, about 2 minutes.

10. 10

    Season with salt and pepper and toss with 3 tablespoons of the vinegar; reserve the remaining vinegar for another use.

11. 11

    Serve the kale hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.