Tuscan Kale with Lemon, Garlic, and Fennel

Ingredients

• 1 bunch Tuscan kale
• 2 cloves garlic, sliced
• ½ tsp. chilli flakes
• ½ tsp. fennel seeds
• 3 Tbsp. olive oil
• 1 tsp. lemon juice
• Salt

Instructions

1. Bring a pot of salted water to boil.
2. Strip kale leaves with a knife to remove the stems.
3. Drop the leaves into the boiling water and cook 8 minutes or until al dente, stirring often.
4. While kale is cooking, combine garlic, red pepper flakes, and fennel seeds on a cutting board and chop to a fine consistency.
5. Drain the kale in a colander and tear into bite-sized pieces when it is cool enough to handle. Combine olive oil with the garlic mixture and cook in a skillet on low until the garlic browns.
6. Add the kale and raise the heat to moderate, stirring and tossing until the seasoning is absorbed, about 5 min.
7. Add lemon juice, toss and serve.

Notes