You either love kale or you hate it. Me? I’m absolutely on the side of loving.
When it comes to greens, I like just about any kind anyway. They don’t even have to be smothered in sauce or dressing for me to eat them. I like them raw and fresh so I can TASTE the dirt. Wait. That didn’t sound right. Ha!
Y’all know what I mean, though. Whether it’s the spicy bite of mustard greens or the bitter kick of kale, gimme greens. Gimme all the greens.
My family will eat greens, but they’re not as fanatic about them as I am, so I always look for ways to incorporate them in meals.
It’s always good, though, when I can find a recipe that allows the greens to stand alone and be eaten without being chopped and hidden in spaghetti sauce.
That’s why I’m so happy that both Terrence and Ayva enjoyed this Lemon Garlic Kale recipe. Not only is it easy to make (Ayva helped), but everyone kept going back for seconds and thirds.
If you aren’t a fan of kale, give this recipe a try. It might make you feel differently!
Lemon Garlic Kale
– about 1 1b. kale
– 1 clove of garlic
– 1 large lemon or 2 small ones
-Chop the garlic into tiny pieces.
-Pour enough olive oil on the kale to coat it. It should not be drenched, but certainly enough that every piece is shiny.
-Squeeze the juice of the lemon onto the kale.
-Add the garlic to the kale.
-Mix the kale, garlic and lemon together until all of the ingredients are well incorporated.
-Let the kale sit in the refrigerator for at least 2 hours, but preferably overnight.