Sauteed Kale with Garlic

1. 1

   Heat the olive oil in a large Dutch oven over medium heat.

2. 2

   Add the garlic and red-pepper flakes, and cook until the edges of the garlic turn golden brown, about 2 minutes.

3. 3

   Add the kale in handfuls, and stir and toss with a pair of tongs, adding more as they wilt down.

4. 4

   Season with salt and pepper, and continue to saute for about 5 minutes.

5. 5

   Add the chicken broth to the pot, cover with lid, and steam for 10 to 12 minutes, until the kale is very soft and tender.

6. 6

   Remove the lid, add the lemon juice, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.