Cast Iron Skillet - Versatile tool suitable for sautéing vegetables like kale with spices such as smoked paprika.
Kitchen Knife - A sharp knife is essential to cut the kale into smaller, even pieces for uniform cooking.
Cutting Board - Useful for preparing and chopping the kale safely on a stable surface.
Food Processor (optional) - Can be used to chop kale more quickly if you prefer finer consistency.
Mixing Bowls - To combine ingredients like smoked paprika, oil, and other seasonings.
Measuring Cups and Spoons - For precise measurements of spices, oils, and any additional ingredients in the recipe.
Vegetable Peeler (optional) - If you need to remove any tough parts of the kale stems before chopping.
Tongs or Spatula - Useful for tossing and turning the kale while it's cooking without burning yourself.
Oven Mitts - To protect your hands when handling hot equipment like pans or skillets on high heat.
Heavy Duty Aluminum Foil (optional) - Could be used for covering the skillet if necessary to ensure even cooking and easier cleanup.
8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
2 tablespoons olive oil, divided
3/4 cup chopped onion
1/4 to 1/2 teaspoon sweet or hot smoked paprika*
Generous pinch of dried crushed red pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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