INSTRUCTIONS:

Cut the paneer into 1" cubes and set aside. 

To make the marinade: In a medium-sized mixing bowl, add the chopped Calabrian chili, lemon juice, honey, minced garlic. Whisk to combine. Season with salt & pepper.

Add cubed paneer to the marinade, and toss to combine. Taste for seasoning. Marinate for as long as you can, minimum of 30 minutes. 

For sauteed kale: In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the kale and stir to combine. Season with salt and continue to stir regularly until the greens are soft and tender. Keep aside. 

Heat another skillet, preferably cast iron, over medium-high. Pour in 1 tbsp of olive oil. One heated, gently place marinated paneer. Don't overcrowd the pan or have pieces touching. After 2-3 minutes when you have a nice sear, turn the paneer around. Brushing any leftover marinade on the paneer as it cooks. Repeat until the paneer is cooked from all the sides. 

Serve immediately with sautéed kale on the side.