Sautéed kale cooked with extra virgin olive oil, lemon juice, and sea salt. Makes the perfect side or light dinner.
Heat the 2 tbsp of extra virgin olive oil in a skillet over medium-high heat and add the kale.
Flip the kale over with a spatula every 30 seconds, so that the sides are charred but not overly burned.
Continue in this fashion for a few minutes, adding the lemon juice and pinches of Herbamare or sea salt and seasoning as you go.
The precise point at which to stop cooking is a bit tricky – it should be cooked enough so that the sides are slightly crispy, and that it has a fragrant, enticing smell, but before the kale has given up all of it’s liquid and become completely wilted and withered.
When you’ve determined that the kale is ready, immediately transfer the kale to a plate from the pan so that it doesn’t continue to cook while the pan is still piping hot.
Serve and enjoy!