1 T. olive oil
1/2 c. thinly sliced onion
1 clove garlic, minced
4 c. packed de-stemmed, chopped kale or chard
2 T. fresh lemon juice
Salt and pepper
In a large skillet over medium heat, warm the oil until it shimmers. Cook the onion until translucent, about 2 minutes. Add the garlic and cook for 30 seconds. Add the kale and lemon juice, and cool until the kale has wilted, about 4 minutes. Season with salt and pepper to taste.
Can be stored in the refrigerator for up to 5 days.
Adapted from The Leafy Greens Cookbook, p. 50.
This looks tasty. The whole idea of saving recipes to try someday in a blog is brilliant!
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