A rich source of vitamins A, K and C and folate, kale is a nutrition powerhouse.
- 2-3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- Pinch red pepper flakes
- 2 bunches kale, rinsed, stems removed and torn in medium-sized pieces
- 1/2 cup water, or more as needed
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Zest of 1 lemon
- 1/4 tsp freshly ground nutmeg
1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper and sauté until garlic is fragrant but not browned. Be careful not to burn garlic, as it will give the greens an acrid taste.
2. Add kale, water, salt and pepper to the pan. You will probably have to add the kale in batches, stirring to wilt one batch before adding more. Cook until just wilted but still bright green. Stir in lemon zest and freshly grated nutmeg.
Original recipe, Lisa Dixon Arose, BS, MBA, Certified Personal Chef
Dietetic Intern, Bastyr University & Medical Unit Intern at The Dr. Oz Show
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