CSA Week 4


Lemon Garlic Kale



This easy, healthy recipe for sautéed kale is delicious. As the kale cooks in the pan, it wilts, turns bight green, and becomes tender. Kale may sound like a boring side, but this is one of our favorite side dishes to make.



Makes 4 servings

YOU WILL NEED 3 tablespoons extra-virgin olive oil 3 cloves garlic, peeled and sliced Pinch red pepper flakes 1 large bunch kale (7 to 8 cups chopped leaves) 1/2 cup stock, white wine or water, plus more as needed 1/4 teaspoon fine sea salt or more to taste Half of a lemon


Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.

Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.

Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.

Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.



Original Author and Photographs: Adam and Joanne Gallagher

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