A large bunch of Organic whole kale leaves (the stems are bitter so it is best to get the whole leaves so you can remove the stems easily - I then juice the stems - yummy!) You can also use collard greens, mustard greens or any type of greens you desire.
3 garlic cloves, peeled and minced (I usually use 10-15 cloves because I LOVE garlic!!)
juice of one organic lemon (or a tablespoon of organic lemon juice) - this cuts the bitterness of the greens and adds a nice flavor
1/2 cup white wine or organic chicken stock or water
2 tablespoons organic extra virgin olive oil
In a medium sauce pan, heat olive oil. Add garlic and sauté until just starting to brown (be sure not to burn the garlic but you want to cook it a bit so it isn't too potent). Add white wine and lemon juice and bring to a simmer (a few bubbles). Wash and break off kale leaves from stems in 2-3 inch pieces. Add kale and stir frequently until leaves darken in color and become soft. The longer you cook the kale the less bitter and softer it becomes. I usually cook the kale for only a few minutes. ENJOY!!!!!
In a medium sauce pan, heat olive oil. Add garlic and sauté until just starting to brown (be sure not to burn the garlic but you want to cook it a bit so it isn't too potent). Add white wine and lemon juice and bring to a simmer (a few bubbles). Wash and break off kale leaves from stems in 2-3 inch pieces. Add kale and stir frequently until leaves darken in color and become soft. The longer you cook the kale the less bitter and softer it becomes. I usually cook the kale for only a few minutes. ENJOY!!!!!
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