Basic Skillet Kale Recipe

• 2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 bunch curly kale, ribs and stems removed
• 2 tablespoons extra-virgin olive oil
• Finely grated zest of 1/2 a lemon, plus 1 lemon, quartered, for serving
• 1/4 teaspoon red pepper flakes

1. In a large skillet, bring the water to a boil.
2. Add 1 teaspoon of the salt and the kale leaves.
3. Simmer, uncovered, turning the leaves with tongs until all are tender, about 10 minutes.
4. Drain the leaves in a colander, quickly pressing out any excess water with the back of a large wooden spoon.
5. Transfer the kale to a warmed bowl, add the oil, remaining 1/2 teaspoon of salt, lemon zest, and red pepper flakes and toss well to coat.
6. Taste and season with additional salt if needed.
7. Serve with the lemon wedges.

water, kosher salt, curly kale, extravirgin olive oil, lemon, red pepper

Taken from www.chowhound.com/recipes/basic-skillet-kale-31233 (may not work)