© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Mark Hall
Servings: 2 to 3, about 2 2/3 cups
This recipe is delicious with other green leafy vegetables such as spinach, mustard, and beet greens.
4 cups chopped fresh kale — approximately 10 ounces
½ teaspoon fresh minced garlic
¼ teaspoon fresh lemon juice
freshly ground black pepper
Steam the kale, then toss with the garlic. Add the lemon juice. Add salt and pepper to taste and serve.