Kale is a staple in our home. The kids eat it atleast once a week. We eat our Kale in Kale/Spinach Paneer, Garbanzo Spinach/Kale Pancakes, Kale/Spinach Pesto, and Crispy Kale Chips. I am embarrassed to admit that I had never tried Kale till early 2010 when I first came across the ANDI score ratings. ANDI Score is a system created by a Dr. Joel Fuhrman where he has ranked fruits and veggies based on their nutrient density. Top of his list are the greens. Since being introduced to it, I have always tried to feed the family more greens because my theory is, if you are going to eat healthy might as well get the extra bang.
I love this dish because it was quick (yes it took me about 2 mins total to make it) and tasted yummy and the whole family enjoyed it too. One trick I have learnt over the last one year in making Kale is that if you cook kale as fresh as possible you avoid most of the bitterness. So if I get it from the farmer’s market on Sunday, I make my Kale by Wednesday at the latest. Depending on the type of Kale you buy you can minimize some of the bitterness — ohh this sounds like a good post topic.
Not sure if I should call this Lemony Kale a recipe since it was just 3 things put together and you can adjust the quantities based on your family preferences. Here’s how I made it:
1 bunch Kale leaves
1 tbsp Olive Oil
Juice of ½ lemon.
1) Wash the kale leaves. If you prefer you can remove the stems from the leaves.
2) Heat a frying pan on high heat
3) Add 1 tbsp olive oil to the pan. Toss in the leaves and sauté for about 1 minute till the leaves have a glaze to them.
4) Remove from pan and squeeze the lemon juice on the leaves and serve!