Lemon Garlic Kale
Kale is a vegetable that has become a staple for me during Whole 30. Packed with vitamins, it cooks quickly and works perfectly as a side dish or as a bed for me to put chicken or beef on in the place of rice or potatoes. I think that kale and garlic go very well together, and I had a lemon that needed to be used, so I added that to the pan and made a magical side dish. I actually made this to go with my tandoori chicken, so I already had half a lemon cut and needed to be used. I got this awesome herb peeler for Christmas, which was great for peeling the kale and not losing part of the leaves that get stuck to the stem when tearing it off by hand. It can be used for herbs or leafy greens such as kale or swiss chard.
1 large bunch of kale
2 garlic cloves, finely minced
1 tablespoon olive oil
juice of 1/2 a lemon
salt and pepper to taste
Strip the kale leaves off the stem. Wash in a colander under cold water.
Shred the washed kale into the size you want I typically make the leaves about 2 inches long, roughly the size of baby spinach.
Slice the lemon in half; save the other half of the lemon for future use. Then quarter the remaining half.
Using a non-stick skillet, heat the olive oil over medium high heat. Add the kale to the pan, stirring the kale to get it to wilt and have all leaves coated in the oil. Cook for 4-5 minutes, then add the garlic, salt and pepper. Stir for another minute, then squeeze the lemon juice over the kale. Stir once more to evenly distribute the lemon juice. Serve and enjoy!