Garlicky Kale
(Serves 2-4) WF, SF, NF
Sometimes you’ll just want a meal with some rice or a starch, a protein of some sort (such as blackened or grilled teriyaki tofu), and a side of vibrant, healthy greens. This recipe is so quick and easy that it will help make sure you’re willing to put in the effort to produce a balanced meal. You can modify this in so many ways, according to your tastes or whims, so feel free to experiment with a squeeze of lemon at the end, or consider adding red pepper flakes along with the garlic.
- 1 bunch lacinato or curly green kale
- 2 tbsp olive oil
- 4 cloves garlic, peeled and slivered or crushed (adjust amount to taste)
- Salt and ground black pepper, to taste
- Fresh lemon juice, as desired (start with 1 tsp)
Directions
- Wash and trim kale, removing the thicker parts of the stem, then chop roughly and set aside.
Peel and sliver garlic (or crush). - Heat oil in a wide, deep sauté pan or wok over medium-high heat.
- Add the garlic and cook until fragrant, about 1-2 minutes, colored to no more than a light golden brown.
- Add in chopped kale, stirring to coat with oil and garlic.
- Reduce heat to medium-low and cover (covering is optional).
- Cook about 10 minutes, or until tender, stirring occasionally. Less for baby kale. Leaves should still be bright green, tender, but not wilting.
- Remove from heat and serve immediately with salt and pepper (and lemon) to taste.