These were the best greens I have ever made. I actually liked them. I didn’t just TRY to like them. I took a second helping because I truly wanted it. My usual method for preparing kale is roasting it but this summer, the oven rarely goes on in my house.
Green garlic is a new discovery in my kitchen and now a new favorite. It has a more delicate flavor than actual garlic. It is actually the same plant but is just harvested before the full head of garlic is formed. Together with the kale, there was almost a slight sweetness that came out after cooking.
Green garlic will likely be hard to find. Keep your eyes peeled at farmer’s markets. If you don’t have luck, consider growing your own next year. It looks easy. A few cloves of garlic in the fall and a delicious surprise in the spring!
Kale with Green Garlic
2 Tablespoons olive oil
3 green garlics, chopped
1/4 tsp course salt plus more to taste
1 bunch kale
Freshly ground black pepper
Fresh lemon juice
Heat a skillet over medium heat. Add oil. Add the green garlic. Cook stirring for about 1 minute. Add greens, stir to combine, add 1/4 cup water and salt. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender, another 3-5 minutes. Add additional salt, pepper, and lemon juice to taste.