Cavolo Nero with Garlic Chili Orange

Ingredients

• 300-350 grams (about 10-oz) cavolo nero (Tuscan kale) leaves
• 1 orange
• 4 tablespoons extra-virgin olive oil
• 1/2 red chili (like Serrano), finely diced
• 1 garlic clove, thinly sliced
• Sea salt and freshly ground black pepper

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