1. Heat the olive oil in a 10" skillet over medium-low heat.
2. Add the onions and cook until tender but not brown, about 2 minutes. Add the garlic and cook for 1 minute more.
3. Add the kale, salt and pepper and toss with the olive oil and garlic until the kale begins to wilt, about 2 minutes. Squeeze the lemon juice over the mixture. Remove from the skillet and serve.
Serving Size: about 1 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin