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.
1
Bring a large pot of water to a boil. Add salt. Add finely chopped cabbage and cook for 5 minutes until soft. Drain.
- Kale (leaf cabbage): 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.
- 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.
- Smoked paprika (pimenton): 0.5 teaspoon
- Red pepper flakes: pinch
- Kale (leaf cabbage): 500 g
4
Add salt and optionally more smoked paprika.
- Salt: to taste
- Smoked paprika (pimenton): 0.5 teaspoon
