Kale with lemon, garlic and salt

This is one of the quickest and easiest ways to prepare kale as a side-vegetable. Serves 4.

8 large kale leaves
1 lemon
4 garlic cloves, chopped.
Water or a little vegetable stock (optional)
Salt and pepper
Olive or rapeseed oil

Wash and chop the kale. The thick part of the stalk should be sliced quite thin. It’s easiest to roll the leaves up to slice them.

Heat the oil in a frying pan and saute the garlic. Add the chopped kale, salt it and saute for 3-5 minutes.

Optional: add a little vegetable stock or water, and leave it to cook for up to another 10 minutes, if you like it cooked down a little more rather than crunchy.

Squeeze lemon juice over it, season and serve.