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Sauteed Kale

2 bunches kale (2 1/2 pounds)
3 tablespoons olive oil
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

1. Rinse kale well in a large bowl of cold water. Drain and cut off the tough stems. Cut leaves into 1/4-inch strips. There will be 6 to 8 tightly packed cups.
2. In a well-seasoned wok or large frying pan, heat the olive oil over moderately high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the greens and cook stirring, for about 1 minute, until they begin to wilt. Add the remaining greens and cook, stirring constantly, for 8 to 10 minutes, until the greens darken slightly and are fairly tender.
3. Season with the salt, pepper, and lemon juice.

Makes 8 servings.

Nutrition Facts
Amount Per Serving
Calories: 119
Calories from fat: 55
Total fat: 6 gm
Saturated fat: 1 gm
Cholesterol: 0 mg
Sodium: 207 mg
Carbohydrate: 15 gm
Protein: 5 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.