So now that I am juicing more, it makes sense that I would get back into the habit of cooking with greens. This weekend I tried out a new recipe that I thought I would share. Of course it is from my favorite cookbook, Greens Glorious Greens. I have to admit that I could have eaten this by itself, but it is the perfect side dish. This dish has a subtle flavor of basil and a zip of lemon juice. Try adding 1 cup of fresh corn for additional flavor, color and crunch.
Lemon - Basil Kale
3/4 pound of Kale (about 6 cups chopped)
2 cups of water
2 teaspoons extra virgin olive oil
2 garlic cloves, finely minced
15 fresh basil leaves, washed and cut into fine ribbons
salt to taste
2 teaspoons freshly squeezed lemon juice
Wash kale and strip the leaves off the stalks. Discard the stalks. Chop the kale into bit sized pieces. Bring water to a boil in a 10 to 12 inch skillet that has a tight fitting lid. Add the kale, cover, and cook over high heat, stirring occasionally until tender, approximately 5 minutes. Remove and drain.
Rinse out and dry the skillet, then use it to heat the olive oil over the medium heat, lifting and tilting the pan to coat. Add garlic and sizzle for 10 to 15 seconds, stirring constantly to prevent browning and burning.
Add basil and saute for 15 seconds more. Add kale and stir until heated through. Season to taste with salt. Stir in lemon juice and serve immediately.
Well all, I am about to retire to the couch with a good movie. Hard to believe the holiday season is upon us. I might actually tune into a holiday classic and try and get into the spirit. Until tomorrow.
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