Kale with smoked paprika

4 servings

15 minutes

Leafy cabbage with smoked paprika is a simple yet exquisite dish that combines the tenderness of cabbage with the spicy smokiness of paprika. This recipe comes from European cuisine, where the natural taste of vegetables is highlighted by minimal spices. Its ease of preparation makes it an ideal side dish or standalone meal. Sautéed onions add sweetness, while red pepper flakes add spiciness. Smoked paprika imparts a deep aroma reminiscent of traditional Mediterranean dishes. This dish pairs perfectly with meat or fish and can be part of a vegetarian diet. Serve it warm and enjoy the richness of flavors and pleasant texture of the cabbage.

Energy value per serving

• Calories: 137.6
• Proteins: 2.8g
• Fats: 10.2g
• Carbohydrates: 9.3g

Ingredients

• Olive oil: 2 tbsp
• Kale: 500 g
• Onion: 1 head
• Smoked paprika: 0.5 tsp
• Red pepper flakes: pinch
• Salt: to taste

Cooking steps

1. Bring a large pot of water to a boil. Add salt. Add finely chopped cabbage and cook for 5 minutes until soft. Drain.

   Required ingredients:

   • Kale: 500 g
   • Salt:  to taste

2. In a deep skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent for 5 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 1 head

3. Sprinkle with paprika and red pepper flakes. Mix and add cabbage, mix again and sauté, stirring, for a few minutes.

   Required ingredients:

   • Smoked paprika: 0.5 teaspoon
   • Red pepper flakes:  pinch
   • Kale: 500 g

4. Add salt and optionally more smoked paprika.

   Required ingredients:

   • Salt:  to taste
   • Smoked paprika: 0.5 teaspoon