Makes 3 servings
Water to measure 3 inches deep in a 3-quart pot
½ pound kale, ends trimmed off and discarded, sliced down center ribs then crosswise
Meyer Lemon Vinaigrette:
¼ cup Meyer lemon juice
1 tablespoon water
2 tablespoons EVOO
½ teaspoon unrefined sea salt
1. Bring water to boil. Add kale. When boiling resumes, cook until tender and bright green in color, for 5 or 6 minutes.
2. Mix dressing ingredients.
3. Drain greens and press out excess liquid. Dress to serve.