Garlic Sauteed Kale

Kale suffers from being cooked either too briefly, when it is tough, or far too long, when it goes olive-drab and sulphurous.

Four minutes in properly hot garlic oil hits the window between the two.

Ten minutes, one pan, and a side dish that goes with almost anything on this site.

The lemon at the end is not a garnish — kale without acid tastes flat, however well it is cooked.