1 whole large bunch of Kale, Or 2 regular bunches
2 tablespoons Olive Oil
5 cloves garlic, finely minced
Salt and pepper, to taste
1/2 Lemon, Optional
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1. Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.
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2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.
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3. Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.
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4. Remove the kale to a plate and serve. Squeeze the juice of half a lemon over the top, if desired.
CategoryDinner, Lunch, Side-dishesCuisineKetogenic-Vegan
Ingredients
1 whole large bunch of Kale, Or 2 regular bunches
2 tablespoons Olive Oil
5 cloves garlic, finely minced
Salt and pepper, to taste
1/2 Lemon, Optional