Garlicky Sautéed Kale with Lemon

Ingredients

• 300 g (10½ oz) Kale, tough stems removed, leaves torn
• 2 tbsp Olive oil
• 3 Garlic cloves, thinly sliced
• ¼ tsp Chilli flakes, optional
• 3 tbsp Water
• ½ Lemon, zest and juice
• Salt and black pepper

You’ll need: Large deep frying pan or wok with a lid

Method

1. 1

   Warm the garlic. Heat the oil in a large, deep frying pan or wok over medium heat. Add the garlic and chilli flakes and cook for 30 to 45 seconds, just until fragrant. Do not let the garlic brown, or it turns bitter.

2. 2

   Wilt the kale. Add the kale in handfuls, turning it with tongs as each batch shrinks to make room for the next. Sprinkle with a pinch of salt.

3. 3

   Steam. Add the water, cover and cook for 3 to 4 minutes, until the kale is tender and bright green.

4. 4

   Finish. Uncover and cook for a minute or two longer to boil off any liquid. Take the pan off the heat and stir in the lemon zest and a good squeeze of juice. Taste and add more salt, pepper or lemon as you like.