Lemon-Basil Kale

Lemon-Basil Kale

• ¾ lb. kale (about 6 cups chopped)
• 2 cups water
• 2 tsp extra virgin olive oil
• 2 garlic cloves, finely minced
• 15 fresh basil leaves, washed and cut into fine ribbons
• Sea salt to taste
• 2 tsp freshly squeezed lemon juice (or to taste)

Wash kale and strip the leaves off stalks. Discard the stalks. Chop the kale into bite-sized pieces. Bring the water to a boil in a 10 or 12-inch skillet that has a tight fitting lid. Add the kale, cover and cook over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain.

Rinse and dry the skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add minced garlic and sizzle for 15 to 30 seconds, stirring constantly to prevent browning or burning. Add basil and sauté for 15 seconds. Add kale and stir until heated through. Season to taste with the sea salt. Stir in lemon juice and serve immediately.

Note: It is important to add the lemon after the greens are cooked.

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