Young Kale with Lemon and Garlic

1. 1

   Wash the greens and set them aside.

2. 2

   Bring a pan of water to a boil, salt it lightly, and cook the greens for no longer than a minute or two.

3. 3

   They must retain their crispness and vigor.

4. 4

   Drain and set aside.

5. 5

   Meanwhile, warm the butter and oil in a shallow pan, peel and crush the garlic, and soften it in the butter and oil.

6. 6

   Add a little grated lemon zest (a couple of teaspoons should suffice), then, as the butter starts to froth, squeeze in the lemon juice.

7. 7

   Lower in the greens and toss them gently in the hot, lemony garlic butter.

8. 8

   Correct the seasoning and serve immediately.

No additional tips available.