By Ali Lopez
2 cloves garlic, minced
2-3 cups greens, washed & chopped (kale, broccoli rabe, collards, your choice)
3.75 oz can sardines, preferably in oil
crushed red pepper
Wedge of lemon
- Bring a large cast iron skillet up to medium heat. Open a can of sardines and drain the olive oil into your skillet. It will start to sizzle as the water cooks out of the oil. Add the garlic and sauté for about 30 seconds, until softened, not browned.
- Add the kale and continue to sauté until it softens and wilts down, about 3-4 minutes. If the kale is dry and sticks to the pan add a little water. You can also put a lid on it to help steam the greens. When the greens look ready add the sardines, mashing up a bit, and some sea salt and heat through for 1 minute. Pile the greens in a bowl and squeeze fresh lemon juice over the top. (You can also serve this atop some whole grains with some crumbled feta or ricotta salata for a treat!)