Low Iodine Garlicky Kale with Lemon & Olive Oil
Total time22 min
Prep time10 min
Cook time12 min
4.7(7)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into large pieces
- ¼ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 2 tbsp water
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the sliced garlic and cook, stirring frequently, until golden at the edges and fragrant, about 2 minutes. Watch closely, as the slices can brown quickly.
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