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
Kale with leaves removed from the stalks
Collard Greens with leaves removed from the stalks
8 cloves of garlic peeled and sliced
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
Blanch kale and collard greens for 3-4 minutes.
While the greens are blanching, saute the garlic, butter, salt, pepper, and crushed red pepper in a skillet on med heat .
You are wanting the garlic to turn a light golden brown. About 4 minutes actually. Just enough time for the blanching.
Add the blanched greens into the skillet and stir until the everything is beautifully mixed together. Remove from heat.
Add your shredded Parmesan to the greens.
Next squeeze your lemon on. I recommend starting with 1/2 of a lemon and going from there.
That is it. A super easy and very fast dish.