- 1 head of kale or collard greens
- Juice of one medium lemon
- 1 Tablespoon olive oil
- 2 garlic cloves, minced
- optional: a dash of salt and pepper
Thoroughly wash the greens. Roughly chop into two-inch segments and place into a stove-top steamer already set up with water in the bottom for steaming. Turn the burn on high and bring the water to a boil. Set a timer for 10 minutes. It should take 10 minutes from the time you put the greens into the cold steamer to when they have been thoroughly steamed.
In the meantime, find a mixing bowl that it is large enough to toss the steamed greens in when they are finished. Mince the garlic cloves and toss them in the bowl. Add the olive oil. Cut the lemon in half and squeeze the juice of both halves into the bowl. Add the pepper and a pinch of salt. Whisk it all together.