Kale And Lemon
yield: 2 2/3 cups (2 to 3 servings)
by Mark Hall
This recipe is delicious with other green leafy vegetables such as
spinach, mustard, and beet greens.
4 cups chopped fresh kale (approximately 10 ounces)
1/2 teaspoon fresh minced garlic
1/4 teaspoon fresh lemon juice
Salt
Freshly ground black pepper
Steam the kale, then toss with the garlic. Add the lemon juice. Add
salt and pepper to taste and serve.
Serving size 5 1 cup
58 calories 0.8 grams total fat 0.2 grams saturated fat 0 milligrams
cholesterol
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