Garlic Lemon Kale

• 1 bunch kale (leaves ripped off ribs and into smaller pieces)

• Juice from 1/2 lemon

• 1/2tsp garlic powder

• 1 head of garlic, peeled and sliced into thin pieces

• 1/2tbsp red pepper flakes (more if you like spicier)

• 2 tbsp EVOO divided (more depending on amount of kale)

1. Add 1 tbsp evoo to skillet and warm

2. Add thinly sliced garlic pieces in single layer, reduce heat to low and cook slowly until they begin to brown (move pan every so often to rearrange pieces and mix once with spoon to flip some pieces over)

3. Remove garlic pieces and place on a paper towel lines plate. Leave remaining oil in pan.

4. Add remaining 1tbsp evoo to skillet

5. Add kale, garlic powder, lemon juice and red pepper flakes to skillet

6. Turn heat on low and cook for a few minutes until leaves begin to wilt and are coated in evoo (careful not to cook too long or they will become soggy)

7. Add garlic pieces back to pan and give a good mix OR top kale with garlic chips