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Author Notes: This is my favorite way to eat kale. I served it with a meal I brought to a friend after she had a baby. She and her husband loved it so much they decided to grow kale in their garden even though they had never really eaten kale in the past. The lemon imparts a wonderful tang to the kale and the walnuts give it a bit more substance. —Jay
Serves: 2 large portions or 4 small sides
bunch Organic Kale chopped coarsely
tablespoon Bacon Grease or Lard (Preferably from pastured pigs)
cloves garlic cut in half and then sliced thinly
teaspoon Sea Salt
tablespoon lemon juice
- In a small sauce pan toast the walnuts over low heat for 5-8 min, until fragrant. Chop into small pieces. Reserve.
- Heat the oil in larger pan ( I love to use my cast iron skillet) over medium-high heat. Add Kale and stir until it is lightly coated with bacon grease. Cook until wilted but not overly cooked (probably less than 5 min) when it seems almost done add garlic and continue to stir until the garlic smells amazing (about 1 min). Remove from heat. Toss with salt, lemon juice, and walnuts. Sit down and enjoy!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens