Ingredients
- kale or other tender green - 2 large handfuls
- butter - 30g
- olive oil - a little
- garlic - 2 cloves
- lemon zest - a little
- the juice of half a lemon
Instructions
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Wash the greens and set them aside. Bring a pan of water to the boil, salt it lightly and cook the greens for no more than a minute or two. They must retain their crispness and vigour. Drain and set aside
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Meanwhile, warm the butter and oil in a shallow pan, peel and crush the garlic and soften it in the butter and oil. Add a little grated lemon zest (a couple of teaspoons should suffice), then, as the butter starts to froth, squeeze in the lemon juice.
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Lower in the greens and toss them gently in the hot, lemony garlic butter. Correct the seasoning and serve immediately.