Steamed kale

Kale is a wonderfully nutritious and tasty green.  It can be tough though, so the best way to cook it is by steaming.  A drizzle of oil and lemon with garlic brighten up the flavour.  Before eating, remember to feel gratitude to your food for giving you the nourishment you need.  This is especially important when consuming a plant like kale which can impart hardiness and vigour to your body.

Kale (dinosaur, purple or green), One bunch

Olive oil, 2 tbsp
Lemon juice, 1 tbsp
Sea salt, 1/4 tsp
Garlic, 1/2 to 1 full clove

Remove the tough portion of the stem from the kale and chop or tear the leaves into large pieces.  Set to steam for 5 to 10 minutes.  While the kale is cooking, make the drizzle by mashing the garlic and salt together with a mortar and pestle.  This takes the harshness out of the garlic and makes it more mild.  Add the oil and lemon juice into the pestle and stir.  When the kale is soft, put it in a serving dish and drizzle with the oil and lemon mixture.  Serve immediately as a side dish.