The healing power of jalapeños.
By Carlynn Woolsey
Jalapeño peppers contain capsaicin, an antioxidant that is flavorless and odorless, but packs a powerful punch of heat. Capsaicin
has the ability to relieve nerve pain by sending an impulse up to the nervous system and blocking the painful stimulus. At the first signs of your next ache or pain, help yourself out by tossing a few hot peppers into the mix. Better yet, give this easy, “spicy greens & beans” recipe a go!
- Heat the olive oil in a large pot over medium heat.
- Add the pepper, garlic and pepper flakes to the pot, and cook for approximately 2 minutes, stirring constantly so as not to burn the garlic.
- Add the kale to the pot, and cook down for an additional 3 minutes, so that the kale is wilted.
- Add the stock to the pot, cover and simmer for 15 minutes, until the kale is tender.
- Add the beans to the pot, and cook just until heated through.
- Serve as is, or with a dollop of marinara/tomato sauce.
- 2 tbsp. olive oil
- 1 small jalapeño pepper, seeded and diced
- 4 garlic cloves, minced
- Pinch of hot pepper flakes
- 1 head kale, stemmed and chopped
- 4 cups vegetable stock
- 1 15-oz. can small white beans (such as Cannellini, Great Northern, etc.)
- (Optional) Marinara Sauce Liquid Goodness
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