I recently bought ground ancho pepper from Penzeys and have been itching to use it. From what I understand, ancho peppers are basically dried poblano peppers. They are mild, with a slightly sweet flavor. I was in the mood for kale, so I fiddled around with different combinations of kale and ancho. I settled on the recipe below, which tastes good and is actually fairly easy to make!
Ingredients1 tsp olive oil 3 cloves garlic, sliced thin 1/4 tsp sea salt (you can add more to taste, but remember that kale shrinks as it cooks) 1 cup water 2 tsp ground ancho pepper 1/4 tsp ground black pepper 10 oz kale (washed, large stems removed, and cut into big pieces) 2 potatoes, boiled and cut into 1/2 inch cubes (optional)
1. In a large skillet, heat the olive oil on med-high heat. Once hot, add the garlic and saute for 3 mins, until light brown.
2. Add the salt, water, ancho pepper, black pepper, and kale. Stir (as much as possible since there will be a lot of kale). Cover and let it cook for 20 minutes, stirring every 5 minutes.
3. Optional: After the kale is cooked, toss in the boiled potatoes. Serve hot