Do you wonder what to do with the little red chile peppers in your shares? They add a wonderful flavour to many dishes. We like them best dried. Just lay them out or string them up and they dry within a week to ten days. Once dried they crumble easy. Red chile peppers are great to have on hand.
Add them to chili, sautéed greens, egg dishes, soups and soufflés.
Sauté garlic and a chile in 2 tablespoons oil in oven proof skillet until garlic turns golden. Add 2 bunches of chard, escarole, turnip greens or bok choy, tossing until hot. Add a dash of salt. Sprinkle mixture with 1/2 cup of Parmesan cheese and 1/4 cup panko bread crumbs and place in a preheated 350 degree oven for 5-7 minutes. Serve immediately.