From Tender by Nigel Slater Enough for 2 as a side dish
2 large handfuls Kale
2 TB Butter
A little Olive Oil
2 cloves Garlic OR use Green Garlic
A little Lemon Zest
Juice from 1/2 Lemon
Wash the kale and set aside. Bring a pan of water to a boil, salt it lightly and cook the kale for no longer than a minute or two. The leaves must retain their crispness and vigor. Drain and set aside. Meanwhile, warm the butter and oil in a shallow pan, peel and crush the garlic and soften it in the butter and oil. Add a little grated lemon zest (a couple of tsp should suffice), then, as the butter starts to froth, squeeze in the lemon juice. Lower the kale leaves and toss them gently in the hot lemony garlic butter. Correct the seasoning snd serve immediately.