Kale Lacinato Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 50 minutes

Servings: 4

Ingredients:

1. 1 bunch of kale lacinato, stems removed and leaves chopped into bite-sized pieces (approximately 8 cups)
2. 2 tablespoons olive oil
3. 3 cloves of garlic, minced
4. 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
5. 1/4 cup vegetable or chicken broth
6. 2 tablespoons freshly squeezed lemon juice
7. 1/4 cup grated Parmesan cheese (optional)
8. Salt and freshly ground black pepper to taste

Steps to Cook:

1. Prepare the kale: a. Wash the kale leaves thoroughly and pat them dry with a clean kitchen towel or paper towels. b. Remove the tough stems by holding the leaf at the base of the stem and stripping the leaf away from the stem. c. Chop the kale leaves into bite-sized pieces, approximately 1-inch squares.

2. Sauté the garlic: a. In a large skillet or wok, heat the olive oil over medium heat. b. Add the minced garlic and the red pepper flakes (if using) to the hot oil. c. Sauté the garlic, stirring constantly, for about 1 minute or until fragrant and lightly golden.

3. Cook the kale: a. Add the chopped kale leaves to the skillet with the garlic. b. Pour in the vegetable or chicken broth and stir to coat the kale. c. Cover the skillet and let the kale cook for 5-7 minutes, stirring occasionally, until the leaves are tender but still slightly crunchy.

4. Finish the dish: a. Remove the lid and continue cooking the kale for an additional 2-3 minutes, or until the liquid has evaporated and the kale is tender. b. Stir in the freshly squeezed lemon juice and season with salt and freshly ground black pepper to taste. c. (Optional) Sprinkle the grated Parmesan cheese over the cooked kale and toss to combine.

5. Serve and enjoy: a. Transfer the sautéed kale lacinato to a serving dish. b. Serve the kale warm, as a side dish or as a topping for other meals.

Cook’s Note:

• For a more substantial meal, you can add cooked chickpeas, roasted sweet potato cubes, or grilled chicken to the sautéed kale.
• If you prefer a softer texture, you can cook the kale for a few minutes longer in the covered skillet.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• The Parmesan cheese is optional, but it adds a nice savory and salty flavor to the dish.
• Store any leftover kale in an airtight container in the refrigerator for up to 3 days.

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