Ingredients

The following ingredients have 4 Servings
  • 3 tbsp extra virgin olive oil
  • 5 cloves garlic (slivered)
  • 1 1/2 lbs kale (or other dark leafy green (collards or mustard greens))
  • 1/2-1 cup chicken broth
  • 4 tbsp fresh squeezed lemon juice
  • sea salt and pepper (to taste)
  • 1/2 cup pine nuts (toasted)

Instruction

  • Heat oil in a dutch oven over medium heat.
  • Add garlic and cook until lightly golden.
  • Add greens, in several batches, if needed stirring to coat with oil.
  • Add enough broth to cook greens without scorching (about 1/4 to 1/2 inch deep), you may have some broth left over.
  • Season with salt and pepper, add lemon juice and cover.
  • Steam for 10-15 minutes, stirring occasionally until all greens are wilted and soft.
  • Remove lid and braise for 10-15 minutes until stems are tender and liquid is almost all evaporated.
  • Greens should almost look overcooked.