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.
- 2 Cup water
- 11⁄2 teaspoon kosher salt, plus more as needed
- 1 volume curly kale, ribs and stems removed
- 2 tbl extra-virgin olive oil
- finely grated zest of 1/2 a lemon, plus 1 lemon, quartered, for serving
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.