Ingredients

• 1 bunch kale, stems and ribs removed, chopped coarsely
• 2-4 tablespoons olive oil
• 1/3 cup pitted kalamata olives, coarsely chopped
• ¼ teaspoon red pepper flakes
• Salt
• 1 lemon, quartered

Preparation

Simmer the kale leaves in a skillet with lightly salted water until tender, about 10 minutes. Drain and press out excess moisture with the back of a spoon. Toss immediately with the oil, olives, pepper flakes, and salt to taste. Serve with the lemon wedges. Serves 2-3

Adapted from Vegetarian Cooking for Everyone by Deborah Madison.