2 large bunches lacinato kale (about 1 lb), washed, de-stemmed, and cut into 2-inch pieces
Sat fat 0.5g
How to Make It
Heat olive oil in a large skillet, preferably cast iron. When pan is hot, add ⅔ of the lemon slices and sear over high heat until browned, about 3 minutes. Lower the heat and add the garlic. Cook, stirring frequently, about 1 minute. Add the broth, vinegar, sugar, and pepper. Cook, stirring, until the sugar dissolves, about 1 minute more.
Add half of the kale and cook until wilted, about 3 minutes. Repeat with the remaining kale, stirring and adding water as necessary to keep the pan from going dry, until kale is soft and tender, about 6 minutes.
Transfer greens, lemons, and juices to a serving platter and top with remaining lemon slices. Serve warm.
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