Wilted Garlicky Kale
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Wilted Garlicky Kale


  • 3 tablespoons extra-virgin olive oil (EVOO)

  • 1½ pounds flat-leaf kale or Swiss chard, stemmed, stems chopped and added to pan (if using chard) and leaves coarsely chopped

  • 2 shallots, chopped

  • Salt

  • 4 large cloves garlic, chopped

  • Zest of 1 lemon

  • 1 teaspoon red pepper flakes 

  • A little freshly ground nutmeg (about 1/16 teaspoon)

  • Juice of the zested, then halved lemon


Serves: 4

Heat EVOO in large skillet over medium heat, add chopped stems (if using chard) and shallots and season with salt, stir a few minutes. Add garlic, lemon zest and red pepper flake, stir another minute or 2, then add greens to wilt, season with salt and nutmeg to taste and add the juice of 1 lemon.

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