Sautéed Kale and Fennel with Chili Flakes

Ingredients

• Olive oil

  2 tbsp or 27g

• Fennel bulb

  raw

  1 bulb or 234g

• Kale

  raw

  2 cup, chopped or 134g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced fennel and cook, stirring occasionally, until lightly golden at the edges and just tender, 5–7 minutes.
3. Add the chopped kale and toss to coat. Cook until wilted and tender, 4–6 minutes.
4. Stir in the crushed red pepper flakes and salt and cook 1 minute to bloom the seasoning.
5. Taste and adjust seasoning, then serve hot.