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Categories:Viewed: 37 - Published at: 9 months ago
Ingredients
- 2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 bunch curly kale, ribs and stems removed
- 2 tablespoons extra-virgin olive oil
- Finely grated zest of 1/2 a lemon, plus 1 lemon, quartered, for serving
- 1/4 teaspoon red pepper flakes
Method
- In a large skillet, bring the water to a boil.
- Add 1 teaspoon of the salt and the kale leaves.
- Simmer, uncovered, turning the leaves with tongs until all are tender, about 10 minutes.
- Drain the leaves in a colander, quickly pressing out any excess water with the back of a large wooden spoon.
- 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.
