Sautéed Kale with Garlic and Lemon
By Susie Middleton
There's a reason why kale is so popular lately, it has a wonderful sweet, earthy flavor plus it's extremely nutritious. For a quick and easy side dish, try this simple sauté with garlic and lemon, and the best part is that it's ready in just 20 minutes. These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving, and their flavor also pairs well with rich wintertime braises.
4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
3 Tbs. extra-virgin olive oil
10 large cloves garlic, thinly sliced
1 Tbs. fresh lemon juice
Freshly ground black pepper
Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.
Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.
Tip: You can boil the kale ahead of time and refrigerate it in an airtight container up to one day.
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
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