Garlicky Wilted Kale
Recipe reprinted with permission from Dinner on the Grounds (Gibbs Smith, 2014).
Yield: 4 servings
2 small bundles kale
1/2 cup olive oil
10–12 whole cloves garlic, peeled
2 tablespoons minced garlic
sea salt and freshly ground black
pepper to taste
lemon juice, optional
Remove thick stems and ribs from kale leaves and chop leaves into thirds. In a large skillet over low heat, warm olive oil. Toss in garlic cloves and carefully brown both sides.
Remove garlic and set aside. Add kale and minced garlic to oil. Wilt kale in oil over medium-to-low heat. Add salt and pepper to taste. Remove kale from the skillet with tongs.* Spread wilted kale on a serving dish and garnish with browned garlic cloves. Add a squeeze of lemon juice, if desired.
*Reserve garlic-infused oil for salad dressing, a dip for bread, or for sautéing vegetables and meat. It stores indefinitely in an airtight jar in the refrigerator.
2 small bundles kale
1/2 cup olive oil
10–12 whole cloves garlic, peeled
2 tablespoons minced garlic
sea salt and freshly ground black
pepper to taste
lemon juice, optional
Remove thick stems and ribs from kale leaves and chop leaves into thirds. In a large skillet over low heat, warm olive oil. Toss in garlic cloves and carefully brown both sides.
Remove garlic and set aside. Add kale and minced garlic to oil. Wilt kale in oil over medium-to-low heat. Add salt and pepper to taste. Remove kale from the skillet with tongs.* Spread wilted kale on a serving dish and garnish with browned garlic cloves. Add a squeeze of lemon juice, if desired.
*Reserve garlic-infused oil for salad dressing, a dip for bread, or for sautéing vegetables and meat. It stores indefinitely in an airtight jar in the refrigerator.