Garlicky Greens in Ten Minutes

Ingredients

• 2 bunchs Lacinato kale, stemmed and torn
• 2 tbsp Extra-virgin olive oil
• 4 cloves Garlic, thinly sliced
• ¼ tsp Red pepper flakes
• 1 tbsp juice Lemon
• ¼ tsp Kosher salt
• 2 tbsp Raw almonds, toasted and chopped (optional)

Method

1. Start the garlic in cold oil over medium and let it come up to temperature slowly, 2-3 minutes, until it is barely golden. Garlic dropped into hot oil burns before it flavors anything.
2. Add pepper flakes, then the greens with the water still clinging from washing. Toss with tongs.
3. Cover and cook 3 minutes, then uncover and cook 2-3 more until any liquid has evaporated.
4. Off heat: salt and lemon juice. Toasted almonds if you want crunch.

Notes

✨ The restaurant touch

Slice the garlic instead of mincing it. Sliced garlic goes sweet and nutty; minced garlic burns.

🧒 For the kids

Kids and kale are a long negotiation. Chopped small and folded into pasta with a lot of parmesan is where most families start.

🌿 From the garden

Lacinato kale is a nine-month crop in this climate, and chard regrows all summer from the same plants.

🥡 Leftovers

3 days. Fold into eggs, soup, or pasta.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.