Cook's Country recommends this as a side dish, with or without the pepperoni. We originally planned this as such, but ended up changing plans and using it as toppings for a Detroit-style pizza instead, a role at which it excelled.

For the vegan version, simply omit the pepperoni.

Sautéed Kale with Crispy Pepperoni and Cherry Peppers

Cook's Country

Ingredients

• 700g curly kale
• 60mL olive oil
• 125mL pepperoni, cut into 5mm cubes
• 4 large garlic cloves, thinly sliced
• 1mL red pepper flakes
• 30mL chopped cherry peppers

Directions

1. Bring 4L of water to a boil in a dutch oven.
2. Meanwhile, prepare the kale: separate the stems from the leaves, discard the thicker, tougher parts of the stems, and cut the remaining stems into 1cm lengths and the leaves into ~5cm slices.
3. Add 30mL salt to the water and drop in the kale, stirring to submerge; cook, stirring occasionally, until the leaves are tender, ~5 minutes.
4. Strain out the kale and set aside in a colander to drain.
5. Empty the pot of any remaining water, reduce heat to medium, and add the oil and pepperoni. Cook, stirring often, until the pepperoni is crisped on the outside, 5-10 minutes.
6. Remove the pepperoni with a slotted spoon and set aside.
7. Add the garlic and pepper flakes and cook until fragrant, 30-60 seconds.
8. Add the kale and cook until desired tenderness is reached, 5-10 minutes.
9. Combine with pepperoni and cherry peppers.