• Prep time
  • 12 minutes
  • Cook time
  • 7 minutes
  • Total time
  • 19 minutes
  • From book

  • Williams and Sonoma


  • 2 tablespoons Extra-virgin olive oil
  • 2 teaspoons Extra-virgin olive oil
  • pinch Salt (to taste)
  • pinch Pepper (Use fresh ground red or black pepper)
  • 2 tablespoons Lemon juice (Freshly squeezed)
  • 2 cloves Garlic (Minced)
  • 2 bunches Kale (About 2 pounds or use partf chard and or collard greens)


  • Step 1
  • In a small bowl, whisk together the 2 tbsp olive oil, lemon juice and garlic. Add salt and pepper to taste to make a vinaigrette. Set aside.
  • Step 2
  • In a large frying pan over medium heat, warm the remaining olive oil. Cut the kale leaves crosswise into 1″ strips and add to the pan. Cover and cook, stirring occasionally, until the kale wilts, 5 to 7 minutes. Uncover, drizzzle the vinaigrette over the top, and toss. Season with salt and pepper. Transfer to a platter and serve immediately.