Lemon Garlic Greens

I created this recipe last year after I came across a beautiful bag of kale at a local farmer’s market. We found a recipe for garlicky greens that was anything but edible. So, I of course, created my own recipe through trial and error. Even those that swear they hate greens, LOVE this recipe. I hope you all do too.

Just so you know, I only use fresh kale and collard greens for this recipe not the kind in a package.

Lemon Garlic Greens

Supplies:

Kale with leaves removed from the stalks

Collard Greens with leaves removed from the stalks

8 cloves of garlic peeled and sliced

1 Lemon

1 TBS Butter (You can use olive oil if you prefer, but you will need about 1/4 cup for this recipe.)

Parmesan, Asiago (any kind you want) cheese

Crushed red pepper (about a 1/4 tsp or to taste)

Salt to taste

Pepper to taste

Pot of water

Skillet

Directions:

Blanch kale and collard greens for 3-4 minutes.

Greens getting blanched.

Greens getting blanched.

While the greens are blanching, saute the garlic, butter, salt, pepper, and crushed red pepper in a skillet on med heat .

Garlic, salt, pepper, butter, crushed red pepper.

Garlic, salt, pepper, butter, crushed red pepper.

You are wanting the garlic to turn a light golden brown. About 4 minutes actually. Just enough time for the blanching.

Garlic is beautifully browned.

Garlic is beautifully browned.

Add the blanched greens into the skillet and stir until the everything is beautifully mixed together. Remove from heat.

Bringing all the flavors together.

Bringing all the flavors together.

Add your shredded Parmesan to the greens.

Cheese being grated onto the greens.

Cheese being grated onto the greens.

Next squeeze your lemon on. I recommend starting with 1/2 of a lemon and going from there.

Cheese and lemon add the final pizzazz and yum to the dish.

Fresh squeezed lemon adds the final yum to the dish.

20141120_213237

Ready to enjoy…

 

That is it. A super easy and very fast dish.

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