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–+ servings
Ebonie Garnica

Slow-Cooked Kale with Garlic

This side dish gives kale time to become tender alongside garlic, butter, and lemon. Boil the leaves for eight minutes, squeeze out the water, and finish them slowly in a skillet. The recipe serves four.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 pounds Tuscan kale or Swiss chard ribs and stems removed, leaves torn into roughly 2-inch pieces
  • 4 tablespoons unsalted butter if butter is not yet introduced but ghee is, use the same measured amount of ghee
  • 4 cloves garlic minced
  • 1/4 teaspoon pure red chili flakes
  • 1/2 teaspoon Celtic sea salt
  • 1 tablespoon fresh lemon juice

Method
 

  1. Bring a large pot of water to a boil. Add the chosen greens and boil for 8 minutes.
  2. Drain the greens. Once cool enough to handle, squeeze out the excess water.
  3. Melt the butter or ghee in a large skillet over medium heat. Add the garlic and chili flakes and cook until fragrant, about 45 seconds.
  4. Add the drained greens. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 25 minutes, until tender.
  5. Remove the skillet from the heat. Stir in the salt and lemon juice and serve.

Notes

Original yield: 4 servings. The accepted method includes an eight-minute boil, about 45 seconds for the garlic and chili, and 20 to 25 minutes of slow cooking. No aggregate preparation or total time is specified.

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