Serve with Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese.
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 clove garlic, cracked from its skin
- 1 1/4 pounds cleaned kale (1 large bunch), trimmed and chopped
- 1 cup dry red wine
- Salt and pepper
- 2 teaspoons lemon zest (eyeball it)
Heat a deep skillet over medium heat. Add the EVOO, two turns of the pan, and garlic. Cook the garlic a couple of minutes while you chop the kale, then remove the garlic clove. Crank the heat up a notch, then add the greens to wilt them down – 2-3 minutes of turning is involved here. Add the wine, salt and pepper and reduce the heat to simmer.
Steep the greens in wine for 10 minutes, stir in the lemon zest, then serve.