Lemon kale


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 large bunch (about 12 ounces/340 g) kale
  • Salt
  • Grated zest of ½ small lemon
  • Juice of 1 small lemon
  • 1 small clove garlic (optional)
  • Good pinch of crushed red pepper
  • 1 tablespoon olive oil



Wash the kale and pull or cut out any stems or ribs thicker than a pencil. Tear the leaves into bite-size pieces and put them in a bowl. Sprinkle with ½ teaspoon salt and use your hand to massage it into the kale. Add the lemon zest and juice, finely grate in the garlic, if using, and add the crushed red pepper and oil. Toss to combine, cover, and refrigerate until evening.