1 tablespoon extra virgin olive oil
1 bunch kale, washed, dried, and chopped into bite-sized pieces
2 capfuls of apple cider vinegar
Zest of 1 lemon
Pinch of salt
Heat oil in a 10-inch skillet. Add kale and sauté until the greens turn bright green and begin to wilt, 5 minutes. Add the vinegar and stir to coat. Sprinkle with lemon zest and a pinch of salt. Remove from heat and add lemon juice. Serve warm.
Recipe by: Beth Blessing