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Kale with Lemon and Garlic

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6 to 8.
Category
Meatless
Vegetables
Course
Other
Side Dishes
Preparation Method
Boil
Sources
More Great New England Recipes

To preserve the flavor and vitamin content, cook the kale as quickly as possible and drain immediately.

Ingredients
3 to 4 pounds fresh kale
Olive oil
2 to 3 cloves garlic, minced or crushed
Salt to taste
Lemon wedges

Instructions

Clean kale thoroughly, rinsing the leaves in several changes of cold running water. Strip leaves off stalks; discard stalks. Boil leaves, uncovered, in salted water to cover. Cook just until tender (20 to 25 minutes) and drain well in a colander. Transfer to a serving dish or mixing bowl. Drizzle on enough olive oil to coat, tossing leaves gently. Add garlic and salt to taste. Serve hot or cold with lemon wedges on the side.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Gerard Cunningham</span> Tue, 07/01/2014 - 05:24
thank you for your service.
<span>Rhondajean</span> Mon, 10/08/2012 - 11:30
I have too much kale in garden to eat. Leaves are about a foot long. Can I freeze kale?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 10/15/2012 - 15:12
Yes, you can freeze kale. Wash it and cut off stems. Blanch in boiling water for 2 minutes, then submerge in ice water. Spin in salad spinner and dry. Then, place on parchment paper on a cookie sheet or flat surface. Put in freezer until frozen. Then, you can shake into an airtight container.