Ingredients:

  • 1 large bunch (about 1 pound/450g) kale, any variety
  • 2 tablespoons (30ml) extra virgin olive oil
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons (30ml) fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Remove the tough stems from the kale leaves. Stack the leaves and roughly chop them into 2-inch pieces.
  2. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and massage the kale with your hands for 2-3 minutes. The kale will become softer and slightly darker in color.
  3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, or until fragrant but not browned.
  4. Add the massaged kale to the skillet. Sauté, stirring frequently with tongs, until the kale is tender-crisp and slightly wilted, about 5-7 minutes. Avoid overcrowding the pan; cook in batches if necessary.
  5. Remove the skillet from the heat. Stir in the lemon juice. Season with salt and pepper to taste. Serve immediately.