2 Tbs olive oil
1 bunch kale or other leafy greens, thick stems removed, and cut into chiffonade or torn into bite-sized pieces
freshly ground black paper
4 to 5 cloves garlic, minced
1/2 tsp lemon juice (or to taste)
pinch crushed red pepper, optional
1. Heat oil in a large skillet over medium-high heat. Add kale in batches, stirring continually. Season with salt and pepper to taste. One all the kale has turned bright green and has begun to wilt, add garlic and cook for another minute. You may need to add a tablespoon or two of water if the garlic sticks to the skillet.
2. Remove from heat and toss with lemon juice and red pepper. Adjust seasoning and lemon juice to taste and serve immediately.
|With mac n' cheese.|
|With crispy orange tofu.|