Yesterday we cooked our first recipes from Our Syria by Itab Azzam & Dina Mousawi. This is one of them, a very simple vegetable appetizer that can be put together in minutes. I've altered it slightly here to cook the garlic a bit, rather than adding it raw at the end of cooking, since the Kidlet finds raw garlic to be "too spicy" and I usually prefer the cooked flavour, too.

The original recipe calls for chard. We're more likely to have kale (and I prefer it anyways), so that's another adjustment made.

Kale with Garlic and Lemon

Our Syria p.47

Ingredients

• olive oil
  
• 4 garlic cloves, minced
• 450g kale, coarsely chopped
• salt
  
• Juice of 1 lemon
  

Directions

1. Heat a large skillet over medium heat.
2. Add a bit of olive oil and the garlic and cook until fragrant, ~30 seconds.
3. Add the kale and a splash of water and cover until the kale is warmed through and wilted slightly.
4. Remove from the heat and toss with lemon juice, salt, and a bit of extra olive oil if desired.