Kale with Lemon Sauce

This yummy recipe was created by Wenonah Michallet-Ferrier and is published in the incredible new book I recently received, "Celebrate Green: Creating Eco-Savvy Holidays, Celebrations & Traditions for the Whole Family" by Corey Colwell-Lipson and Lynn Colwell. I can’t wait to try it and it's perfect for the fall veggie, kale.

 

 

 

WHAT YOU NEED:

• ½ bunch kale, trimmed, washed and chopped roughly

• 2 cloves garlic, thinly sliced into "coins"

• 2 stalk celery, thinly sliced

• Salt to taste

• 1 ¾ cup water

• 1 lemon

• 1 tsp flour (optional)

• 2 tbsp butter

 

STEPS:

1. Over medium heat, sauté all the veggies, including garlic, in olive oil.

2. Add kale when celery is bright green and garlic has browned a bit

3. Sauté for a but then add water and juice from half the lemon

4. Cover and let steam for about 7 minutes. The Kale should be wilted and still a bit al dente.

5. Remove kale from pan, leaving liquid.

6. Whisk in the flour and add juice from other lemon half.

7. Keep heat low and whisk in butter as it melts.

8. Return kale to the sauce and stir to coat.

9. Serve immediately with good bread to soak up sauce.