Description

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel, also available from archive.org (http://www.archive.org/details/Kitchen_Bitch). Published here with the author's permission.

Provided is a compilation of recipes gathered over several years, primarily from Laing House events. Laing House (http://www.lainghouse.org) is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Dinner
Sauteed Kale	C ■■□□□ U Stove
Ingredients: 2 bunches kale (2 ½ lbs) 3 Tbsp olive oil 4 cloves garlic, finely chopped ½ tsp salt ½ tsp freshly ground pepper 1 tsp fresh lemon juice Directions: Rinse kale well in a large bowl of cold water. Drain and cut off the tough stems. Cut leaves into ¼-inch strips. There will be 6 to 8 tightly packed cups. In a well-seasoned wok or large frying pan, heat the olive oil over moderately high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the greens and cook stirring, for about 1 minute, until they begin to wilt. Add the remaining greens and cook, stirring constantly, for 8 to 10 minutes, the greens darken slightly and are fairly tender. Season with the salt, pepper, and lemon juice. Alterations: None
Notes:

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