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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.
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