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Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.
Adapted from “Vegetarian Cooking for Everyone” by Deborah Madison
1In a large skillet, bring the water to a boil.
2Add 1 teaspoon of the salt and the kale leaves. Simmer, uncovered, turning the leaves with tongs until all are tender, about 10 minutes.
3Drain the leaves in a colander, quickly pressing out any excess water with the back of a large wooden spoon.
4Transfer 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. Taste and season with additional salt if needed. Serve with the lemon wedges.
Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats. Read more.
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