3 Days till Spring!

Happy St Patty's Day!

Here is a great way to get your greens in!  Maybe tomorrow after the corned beef is consumed ;) or you need to find something interesting to kick off Spring on Saturday.  I know kale has been overdone in the superfood cultures,  but this just tastes good.  I could eat the whole platter myself so here goes:

Lemon-Basil Kale
Serves 2-3 Enjoy!!!
3/4 pound of kale (about 6 cups chopped) 2 cups water
2 teaspoons extra virgin olive oil
2 garlic cloves, finely minced
15 fresh basil leaves, cut into fine ribbons salt to taste
2 teaspoons freshly squeezed lemon juice
*Variety - Add 1 cup fresh or frozen corn with the kale in step 1. Cook along with the kale for 4 to 5 mins. Continue with recipe.

1.  Wash kale and strip leaves off the stalks. Discard the stalks. Chop the kale into bite- sized pieces. Bring the water to a boil in a 10 to 12 inch skillet with a tightly fitted top. Add the kale, cover, and cook over high heat, stirring occasionally, until tender, about 5 minutes. Remove and drain, saving the cooking liquid to drink.

2. Rinse out and dry skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and sizzle for 15 to 30 seconds, stirring constantly to prevent browning or burning.
   
3. Add basil and saute for 15 seconds more. Add kale and stir until heated through. Season to taste with the salt. Stir in lemon juice and serve immediately.
   

***It is important to add the lemon juice after the the greens are cooked and just before serving. If you cook greens with an acid you turn bright green vegetables into a drab army green color. 

 Be Well,
Krista