Thursday, March 15, 2012

Garlicky greens

When my mom was pregnant with me her biggest craving was kale with garlic on wheat toast. Now I know where I get my love of kale from! What a wonderful thing to crave while pregnant- so healthy. Thanks, mom:) I've been adding more kale to my diet via green smoothies but have decided to spice up some meals with a side of delicious and nutritious garlicky greens. This recipe also comes from Chloe's Kitchen. We had it twice this week- once with Chloe's mac and cheese and once with the crispy orange tofu. It was wonderful both times and will definitely be added to our repertoire of staple greens dishes.


2 Tbs olive oil
1 bunch kale or other leafy greens, thick stems removed, and cut into chiffonade or torn into bite-sized pieces
sea salt
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.

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