These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.
Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.
Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.
Make Ahead Tips
You can boil the kale and refrigerate it in an airtight container up to one day ahead.
nutrition information (per serving):
4, Fat Calories
35, Saturated Fat
3, Monounsaturated Fat
9, Polyunsaturated Fat
Photo: Scott Phillips