Ingredients
1 1/2 pounds (about 2 large bunches) kale
2 tablespoons olive oil
2 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 teaspoons fresh lemon juice
Preparation
On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.
