Kale has a mild cabbage-like flavor, here it is cut into thin strips and stir-fried in olive oil with garlic until wilted and tender and served seasoned with salt, pepper and lemon juice.

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.

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