Kale Recipe

Kale Recipe History Kale, a leafy green vegetable, has been cultivated for over 2,000 years, originating in the eastern Mediterranean region. It was a staple in ancient Roman cuisine and was later introduced to other parts of Europe by Celtic tribes. In the Middle Ages, kale was one of the most common vegetables grown in Europe due to its hardiness and ability to withstand harsh climates. However, its popularity waned in favor of other greens like spinach and lettuce. In recent years, kale has experienced a resurgence in popularity, hailed as a superfood due to its nutrient density and health benefits. Today, kale is celebrated for its versatility and is used in a variety of dishes, from salads to soups to smoothies. #### Ingredients - 1 bunch kale - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Red pepper flakes (optional, for heat) - Lemon wedges, for serving (optional) #### Instructions 1. **Prepare Kale**: Wash the kale thoroughly under cold water and pat it dry with paper towels. Remove the tough stems and chop or tear the leaves into bite-sized pieces. 2. **Sauté Garlic**: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. 3. **Cook Kale**: Add the chopped kale to the skillet, tossing to coat it with the garlic-infused oil. Cook for 5-7 minutes, stirring occasionally, until the kale is wilted and tender.