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- 2 bunches kale
- 1 tbsp coconut oil
- 1 tsp fresh lemon juice, or to taste
- 2 garlic cloves, minced
1)Remove and discard stems and center ribs of kale. Chop leaves into 1-inch pieces. In boiling water, cook collards 15 min and drain, pressing out excess liquid.
2)In a skillet, heat oil over med- high heat and stir in garlic and kale, until heated through, about 5 minutes.
3)Drizzle with lemon juice and toss well. Serve.