Ingredients
3 tablespoons extra-virgin olive oil (EVOO)
1½ pounds flat-leaf kale or Swiss chard, stemmed, stems chopped and added to pan (if using chard) and leaves coarsely chopped
2 shallots, chopped
Salt
4 large cloves garlic, chopped
Zest of 1 lemon
1 teaspoon red pepper flakes
A little freshly ground nutmeg (about 1/16 teaspoon)
Juice of the zested, then halved lemon
Directions
Serves: 4
Heat EVOO in large skillet over medium heat, add chopped stems (if using chard) and shallots and season with salt, stir a few minutes. Add garlic, lemon zest and red pepper flake, stir another minute or 2, then add greens to wilt, season with salt and nutmeg to taste and add the juice of 1 lemon.
