:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/j2nZp-eJl25bCQxEJZYp/820b92af94aff102139d95c37253ab.jpg "Basic Skillet Kale")
Basic Skillet Kale
Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.
Ingredients
- 2 Cup water
- 11⁄2 teaspoon kosher salt, plus more as needed
- 1 volume curly kale, ribs and stems removed
- 2 tablespoon extra-virgin olive oil
- finely grated zest of 1/2 a lemon, plus 1 lemon, quartered, for serving
Latest flyers
Nutritional values and price
Directions
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.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TASTElistBasic Skillet Kale
Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.
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.
How did you make this recipe?