Lemon-Basil Kale

lemon-basil kale


  • 6 cups chopped kale
  • 2 cups water
  • 2 tablespoons ghee
  • 3 minced garlic cloves
  • 15 fresh basil leaves, washed and sliced thin
  • sea salt to taste
  • 2 teaspoons lemon juice


  • Wash kale and strip the leaves off the stalks.
  • Chop the kale into bite-sized pieces.
  • Boil water in a 10 to 12 inch skillet that has a lid.
  • Add kale, cover and cook over high heat for approximately 5 minutes.
  • Remove and drain. You can save the liquid to drink.
  • Rinse and dry the skillet and use it to heat the ghee.
  • Add garlic and cook for around 15-30 seconds, stirring to prevent browning or burning
  • Add basil and saut茅 for around 15 seconds.
  • Add kale and stir until thoroughly heated.
  • Add sea salt to taste.
  • Pour in lemon juice and serve immediately

Adapted from Greens Glorious聽Greens by Johnna Albi and Catherine Walthers

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