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Introduction:
When it comes to chili peppers, most people think of the fruit—fiery hot or mildly sweet—used in sauces, salsas, and savory dishes. But what if we told you there’s an overlooked gem growing just above those peppers? Chili pepper leaves, often discarded or ignored, are in fact edible and rich in nutrients. Packed with antioxidants, vitamins A and C, and a subtle peppery flavor, these vibrant greens are a culinary and nutritional treasure. Popular in Filipino, Korean, and Thai cuisine, chili pepper leaves are versatile and easy to incorporate into your meals. Here’s how to cook with them while boosting your health in the process.
Ingredients:
For a simple sautéed chili pepper leaf dish (good for 2–3 servings):
2 cups fresh chili pepper leaves (washed thoroughly, stems removed)
2 tablespoons olive oil or coconut oil
3 cloves garlic, minced
1 small onion, finely chopped
1 tomato, diced (optional)
Salt to taste
A dash of fish sauce or soy sauce (optional for umami)
Chili flakes or fresh chili (if you want added heat)
Directions:
Prepare the Leaves:
Rinse chili pepper leaves under cold water and remove any tough stems. Pat dry with a paper towel.
Sauté the Aromatics:
Heat the oil in a pan over medium heat. Add garlic and onion and sauté until fragrant and translucent, about 2–3 minutes.
Add Tomato (Optional):
If using, toss in the diced tomato and cook until softened.
Cook the Leaves:
Add the chili pepper leaves to the pan. Stir gently and cook for 3–5 minutes, or until the leaves wilt and turn deep green.
Season:
Add salt to taste and a splash of fish sauce or soy sauce, if desired. Stir well and cook for another minute.
Serve Hot:
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