Return to Content

Kale with Lemon and Garlic

Kale with Lemon and Garlic
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6 to 8.

To preserve the flavor and vitamin content, cook the kale as quickly as possible and drain immediately.

Ingredients:

  • 3 to 4 pounds fresh kale
  • Olive oil
  • 2 to 3 cloves garlic, minced or crushed
  • Salt to taste
  • Lemon wedges

Instructions:

Clean kale thoroughly, rinsing the leaves in several changes of cold running water. Strip leaves off stalks; discard stalks. Boil leaves, uncovered, in salted water to cover. Cook just until tender (20 to 25 minutes) and drain well in a colander. Transfer to a serving dish or mixing bowl. Drizzle on enough olive oil to coat, tossing leaves gently. Add garlic and salt to taste. Serve hot or cold with lemon wedges on the side.
Updated Friday, September 21st, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111