| 7 | 25 | 351 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 bunch | Kale (stems removed, can use swiss chard, beet tops, or collards washed and coarsely washed) |
| 1/4 cup | Extra virgin olive oil |
| 2 clove(s) | Garlic (minced) |
| 1/2 tsp | Korean red chili flakes |
| 1/4 tsp | Sea Salt |
| 1 tbsp | Lemon juice (or balsamic vinegar) |
| 1 tsp | Black pepper |
Heat wok or large skillet over medium high heat. Heat oil, add garlic, saute only a minute or two. Add chilies and greens (still wet) all at once, toss and sprinkle with salt. Cover for several minutes then uncover and toss over high heat until greens are wilted. Add lemon juice.
Remove greens, drizzle with pan drippings and crack fresh pepper overtop.
Note:
For THIS recipe, you can half or omit entirely. Or eat greens raw as a side with some dressing massaged into them.
| Vegetables | 4.0 |
