Clay's Kitchen : Brassicas and Leaf Vegetable Recipes

Brassicas and Leaf Vegetable Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Kale And Lemon

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
salt
freshly ground black pepper

Steam the kale, then toss with the garlic. Add the lemon juice. Add salt and pepper to taste and serve.


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