Wilted Kale with Lemon
Here is a quick but tasty recipe using kale, from the William Sonoma cookbook, Cooking from the Farmers’ Market; it can’t get much simpler! The recipe serves 6.
2 Tbsp plus 2 tsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 cloves garlic, minced
Salt and freshly ground pepper
2 bunches kale, about 2 lbs total weight, stems removed
- In a small bowl, whisk together the 2 tablespoon olive oil, lemon juice and garlic. Add salt and pepper to taste to make a vinaigrette. Set aside.
- In a large frying pan, over medium heat, warm the remaining 2 teaspoon olive oil.
- Cut the kale leaves crosswise into 1 inch strips and add to the pan. Cover and cook, stirring occasionally, until the kale wilts, about 5-7minutes.
- Uncover, drizzle the vinaigrette over the top, and toss. Season with salt and pepper. Serve right away.