September 20, 2019

Steamed Greens With Chili Oil & Toasted Garlic

Recipe: Jamie Kennedy

Prep Time: 15 minutes

Total Time: 30 minutes

Steamed greens are transformed by a drizzle of homemade chili oil and an abundance of crisp, golden garlic chips.


  • 2⁄3 cup extra-virgin olive oil, divided
  • 1 tsp chili flakes
  • 1 tsp sweet paprika
  • 3 cloves garlic, thinly sliced
  • 2 bunches Tuscan kale, spinach or other leafy cooking green, thick stems removed, well washed
  • Flaky sea salt


Yield: Serves 6

Make Chili Oil

  1. In small bowl, stir 1⁄3 cup of olive oil with chili flakes and paprika. Allow to sit at room temperature overnight, then strain mixture through coffee filter. Reserve oil.

Fry Garlic

  1. In small pot over medium-low heat, add remaining 1⁄3 cup of olive oil. Add garlic and gently fry, stirring from time to time, for 4 minutes, or until golden and crisp. Remove garlic from oil and reserve. Save oil for another use.

Cook Greens & Serve

  1. Set up steamer over high heat. When water is boiling, add greens, then cover and steam for about 5 minutes, or until tender.
  2. Divide greens evenly among 6 plates. Sprinkle each serving with toasted garlic, chili oil and flaky salt.

Stacey Brandford


House & Home September 2019