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Sautéed Greens with Lemon, Chile, and Extra-virgin Olive Oil
Total 20 mins, includes cooling time
Active 20 mins
Makes 2 to 4 servings
Ingredients
    • 2 large or 3 smaller bunches kale, any type (about 1 1/2 pounds)
    • 5 garlic cloves
    • 1/4 cup extra-virgin olive oil, plus more for drizzling
    • 1 lemon
    • Kosher salt and freshly ground black pepper
    • Pinch crushed red pepper flakes
    Directions
    1. Strip kale leaves from ribs and stems, then tear leaves crosswise into 2- to 3-inch pieces. Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes.
    2. Meanwhile, remove 3 wide strips of peel from lemon, avoiding pith.
    3. Add lemon peel to skillet, season generously with black pepper and the crushed red pepper flakes, and cook, smashing garlic with a wooden spoon, until cloves break into rough pieces and become golden, and lemon peel curls up slightly, about 2 minutes more.
    4. Add kale to skillet and season with salt and black pepper. Cook, tossing and stirring often, until leaves are dark green and very tender, about 8 minutes (garlic will break into even smaller pieces). Pluck out lemon peel; discard. Cut lemon in half and squeeze juice into kale mixture. Toss to combine. Taste and adjust seasoning, then transfer to a serving bowl. Drizzle more olive oil over before serving.