Courtesy of Jennifer Iserloh

Movie night will never be the same with this fast, crowd pleasing appetizer that you can cook up in minutes. Look for these mild Japanese peppers (that come in both red and green) in gourmet markets, farmer’s markets, or health food stores.

Serves 2

1 tablespoon coconut or safflower oil
1 5-ounce package of shishito peppers
2 cups chopped or baby kale
1/4 teaspoon sea salt

Heat the oil in a large skillet or cast iron skillet over medium high heat. Add the peppers and cook 3 to 4 minutes until they start to brown and blister. Transfer to a plate and sprinkle with half of the salt. Return the skillet to medium high heat. Add the kale cooking 2 to 3 minutes until the kale softens and starts to brown. Sprinkle with the remaining salt and toss with the peppers. Serve immediately.

Nutritional Stats Per Serving (1 cup): 101 calories, 2 g protein, 9 g carbohydrates, 7 g fat (6 g saturated), 0 mg cholesterol, 2 g fiber, 340 mg sodium 2 g sugar.

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