- 1 tbsp (15 mL) olive oil
- 3 cloves garlic, sliced
- 6 cups (1.5 L) torn stemmed kale
- 2 tsp (10 mL) lemon juice
- 1 pinch each salt and pepper
- In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute. Stir in kale; cook until slightly wilted and dark green, about 5 minutes.
- Stir in lemon juice, salt and pepper.
Recipe Courtesy of – Canadian Living