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Basic Skillet Kale

Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.

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How to cook kale + 5 tasty ways to serve kale

The recipe can be found in this article

How to cook kale + 5 tasty ways to serve kale

Ingredients

number of servings
1
  • 2 Cup water Added to
  • 112 teaspoon kosher salt, plus more as needed Added to
  • 1 volume curly kale, ribs and stems removed Added to
  • 2 tablespoon extra-virgin olive oil Added to
  • finely grated zest of 1/2 a lemon, plus 1 lemon, quartered, for serving Added to
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Directions

15 min.
1. Step

In a large skillet, bring the water to a boil.

2. Step

Add 1 teaspoon of the salt and the kale leaves. Simmer, uncovered, turning the leaves with tongs until all are tender, about 10 minutes.

3. Step

Drain the leaves in a colander, quickly pressing out any excess water with the back of a large wooden spoon.

4. Step

Transfer the kale to a warmed bowl, add the oil, remaining 1/2 teaspoon of salt, lemon zest, and red pepper flakes and toss well to coat. Taste and season with additional salt if needed. Serve with the lemon wedges.

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