This Kale and Lemon recipe is delicious with other green leafy vegetables such as spinach, mustard, and beet greens.
4 cups chopped fresh kale
1/2 teaspoon fresh minced garlic
1/4 teaspoon fresh lemon juice
Freshly ground black pepper
Steam the kale, then toss with the garlic. Add the lemon juice.
Gradually add salt and pepper to taste and serve.
Kale is often called "borecole," and in America collards are sometimes called "sprouts." "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and Romans in referring to the whole cabbage-like group of plants. The German word Kohl has the same origin.
Recipe makes 2 to 3 servings.
Calories: 58; Total Fat: 0.8g; Saturated Fat: 0.2g; Cholesterol: 0mg
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