Ingredients
Units
Scale
For the Kale:
- 1 bunch of regular kale (chopped – about 8 cups)
- 3–4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
For the Lemon Vinaigrette:
- 1/4 c Olive Oil
- 2 tbsp lemon juice
- 1 tbsp honey
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Your Ingredients: Start by washing and chopping your kale and making sure it’s dried completely before cooking
- Add Everything to a Pan: Add 2 tablespoons of olive oil to a large pan, then pile in part of your chopped kale, salt, pepper, and garlic powder and toss it all together over medium-low heat using tongs. (If all of your kale fits comfortably in your pan, add it in – but it’s likely that you’ll have to gradually add it as it cooks down so you have ample space to toss it).
- Cook Your Kale: Continue tossing your kale until it’s a bright green color and cooked down to the point where it’s soft, then remove it from the heat.
- Prepare & Pour Your Lemon Vinaigrette: In a jar or small bowl, add your olive oil, honey, lemon juice, salt, and pepper and mix (or shake if using a jar with a lid) until combined. Taste and add salt and pepper as needed, then pour your lemon vinaigrette over the top of your kale and toss it all together while your kale is still warm
- Plate and Enjoy: Transfer your cooked kale to a serving dish, top it with additional fresh lemon juice, lemons, and flakey salt, and enjoy!