Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approximately 2 teaspoons minced garlic)
  • 1 bunch kale (about 10 ounces or 285g), stems removed and chopped
  • 1/4 cup vegetable broth or water (60 ml)
  • 1 tablespoon lemon juice, freshly squeezed (15 ml)
  • Salt and freshly ground black pepper to taste
  • Optional: Red pepper flakes to taste

Instructions:

  1. Wash the kale thoroughly. Remove the tough stems (the spine of the kale leaf). Chop the kale into bite-sized pieces.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
  3. Add the chopped kale to the skillet.
  4. Pour in the vegetable broth (or water). Cover the skillet and steam for 2-3 minutes, or until the kale begins to wilt.
  5. Remove the lid and continue to sauté for another 5-7 minutes, stirring occasionally, until the kale is tender and the liquid has evaporated.
  6. Stir in the lemon juice. Season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. Serve immediately.