2 tbsps extra-virgin olive oil
2 tbsps fresh lemon juice
2 cloves garlic, minced
salt and fresh ground pepper
2 tbsp olive oil
2 bunches kale, about 2 lb (1 kg) total weight, stems removed and carefully rinsed
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, garlic and salt and pepper to taste to form a vinaigrette. Set aside.
In a large frying pan over medium heat, warm the olive oil. Cut the kale crosswise into 1 inch (2.5 cm)strips and add to the pan. Cover and cook, stirring occasionally, until the kale wilts, 5-7 minutes. Uncover, drizzle the vinaigrette over the kale and toss well. Season to taste with salt and pepper.
Place on a warmed plate and serve immediately.
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