OK. So this dish doesn’t win any beauty contests, but it’s packed with flavour and goodness with the yogurt and lemon sauce playing a citrusy counterpoint to the mild bitterness of the kale.

Ingredients

  • 2 tbs. Olive oil
  • 2-4 cloves of garlic finely chopped
  • Large bunch of kale or other hearty greens
  • Zest and juice of one lemon
  • 1/4 c. Greek yogurt
  • 1 tsp. Sea salt

Guidelines

Kale

  • Rinse kale and tear leaves away from the tough stems
  • Heat olive oil in a deep skillet on medium high heat
  • Sauté chopped garlic until fragrant, but not brown
  • Add kale and sauté until the kale leaves are glistening from the oil
  • Add 1/4 c. water and salt and turn the heat down to medium low
  • Cover and cook 5 minutes or so
  • Uncover and cook until the liquid is absorbed by the greens and they are tender (you may need to add a bit more water)

Yogurt sauce

  • Finely zest the lemon rind and add to the yogurt
  • Mix in the lemon juice and mix

When the greens are ready, top with the yogurt sauce and mix well. Season to taste. A shot of Tabasco or Sriracha will not go amiss. Serve as a side or on a bed of rice.