Basic Steamed Kale

Ingredients

• 1 bunch Fresh Kale (Any variety, such as curly, Tuscan (lacinato), or red kale. Remove tough stems and ribs; chop or tear into bite-sized pieces.)
• 1 teaspoon Extra Virgin Olive Oil (For drizzling. Adjust to taste. Toasted sesame oil is also a great alternative.)
• 1/4 teaspoon Sea Salt (Or to taste. Enhances the natural flavor.)
• To taste Freshly Ground Black Pepper (Adds a subtle kick; adjust to your liking.)
• 1 teaspoon Fresh Lemon Juice (For drizzling. Add more for extra zest.)

Instructions

1. Rinse the fresh kale thoroughly under cold, running water. Ensure all dirt and grit are removed. Pat dry with a clean towel or use a salad spinner.
2. Remove the tough stems and thick central ribs from the kale leaves. Stack several leaves, roll them tightly lengthwise, and slice crosswise into 1-inch ribbons or bite-sized pieces.
3. Bring about 1-2 inches of water to a rolling boil in a pot. The pot should be large enough to hold a steamer basket or colander without the boiling water touching the kale.
4. Place the chopped kale evenly into the steamer basket or colander. Set it securely over the boiling water.
5. Cover the pot tightly with a lid to trap the steam. Steam the kale for 3-5 minutes, or until the leaves are tender-crisp and have turned a vibrant, bright green color. Check frequently to avoid overcooking; the kale should be tender but not mushy.
6. Carefully transfer the steamed kale to a serving dish using tongs or a slotted spoon, allowing any excess water to drain off.
7. Drizzle the steamed kale with extra virgin olive oil (or sesame oil, if preferred).
8. Season with sea salt and freshly ground black pepper to your taste. Adjust to your preference.
9. Finish with a squeeze of fresh lemon juice. Toss gently to distribute the oil, salt, pepper, and lemon juice evenly. Taste and adjust seasonings as needed. Serve immediately while still hot.
10. Optional additions: Consider adding a pinch of red pepper flakes for heat, toasted sesame seeds for texture and flavor, minced garlic for added flavor complexity, or sun-dried tomatoes for a richer taste.