Garlicky greens with chili oil and lemon

• 450 g lacinato kaletough stems removed, leaves torn into bite-sized pieces
• 4 garlic clovesthinly sliced
• 3 tbs extra virgin olive oil
• ½ tsp red pepper flakes
• 1 lemonjuiced
• ½ tsp kosher salt
• 60 ml water

1. 1

   Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is just barely golden and the oil is fragrant, about 1-2 minutes. Watch carefully — the garlic should be pale gold, not brown.

   Tip: Infusing the oil at a lower temperature draws out way more flavor from the garlic and chili than blasting it on high heat. If the garlic starts browning too fast, pull the pan off the heat briefly.

2. 2

   Turn the heat up to medium-high. Add the kale in big handfuls, using tongs to toss it into the oil. It'll seem like a mountain — that's fine. Add the water and the salt, then toss constantly until the kale wilts down and turns vibrant dark green, about 2-3 minutes.

   Tip: The splash of water creates steam that helps the kale wilt quickly and evenly without needing to add more oil. Don't let the water fully evaporate before the kale is tender.

3. 3

   Remove the skillet from heat and squeeze the lemon juice over the greens. Toss everything together so the lemon, chili oil, and garlic are evenly distributed. Taste and add more salt if needed.

   Tip: Adding the lemon off heat keeps it bright and punchy instead of muted. If you want more heat, add another pinch of red pepper flakes here.

• skillet (30cm (12-inch))
• cutting board
• chef's knife
• tongs

Per serving

Nutritional values are estimates only.