This simply preparation can be the base of a main-course stir-fry or scrambled eggs dish, or you can serve it as a tasty and healthy side. If you want a “saucier” dish, add a couple of diced tomatoes along with the Kale — omitting the lemon juice.
Rinse 1 bunch of Dino Kale and shake the water off. Strip the leaves off the stems with a paring knife or your hands. Discard the stems and roughly chop the leaves.
Peel and mince 1-2 cloves of garlic.
Remove the stem, seeds, and veins from 4 Gypsy Peppers, then cut in thin julienne strips. Cut the strips in half if they are more than 3 inches long.
Heat 2 T. olive oil in a cast iron skillet or wok. Add the peppers and garlic, sauteing for 3-5 minutes until the peppers become limp.
Add the Kale along with 1 T. lemon juice, and saute it, stirring, until it is tender but still bright green. Season with salt and pepper.