s translucent. Add garlic and saute until garlic becomes pale golden in
In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
Toss and serve.
emaining butter, lemon rind, and juice, parsley and garlic in a pan
Heat oil in a sautee pan over medium high heat.
Add garlic and artichokes and season with salt and pepper.
Sautee garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
Simmer about 10 minutes.
Serve hot.
nd pepper.
Roll the lemon back and forth on the
Microwave broccoli and water in covered bowl on high for 6 minutes or til crisp tender.
While it is cooking mix the rest of the ingredients together.
Drain cooked broccoli.
Pour lemon garlic mixture over broccoli and mix to coat.
If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to \"cook\" and remove the raw taste from the garlic.
If using garlic powder you are ready to serve.
eanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender
aking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile
iquid.
Meanwhile, chop the garlic cloves with the coarse salt
Sprinkle eggplant slices with salt. Let drain in colander 30 minutes. Rinse and pat dry.
Prepare Lemon-Garlic Dressing.
Brush both sides of eggplant with oil.
Cover and grill eggplant 4 to 6 inches from medium coals 8 to 10 minutes, turning once, until tender.
Pour dressing over hot eggplant.
Sprinkle with parsley.
LEMON-GARLIC DRESSING.
Cook garlic in oil in 8 inch skillet, stirring frequently, until golden brown; remove from heat.
Carefully stir in lemon juice.
Season steaks with salt and soak them in olive oil 30 minutes before putting on grill (or grill pan). Grill steaks until done.
Before prepare lemon juice, finely minced garlic, finely minced parsley leaves, pepper, olive oil and oregano, stir all ingredients well and leave 30 minutes until all flavors combine and get used to each other.
Pour juice over fish before serving. That is it! (leftovers of lemon-garlic sauce can be preserved hermetically covered in refrigerator for 5 days).
oft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and
Combine lemon juice, garlic, oregano and 2 tablespoons olive oil.
Shake and set aside.
Remove skin from chicken.
Cover it lightly with a little olive oil.
Season to taste with salt and pepper.
Cook on the barbecue.
Place cooked chicken on a platter. Pour lemon-garlic sauce over chicken.
Serves 4.
Tear the leaves off the kale into bite-size pieces. Slice
side.
Prepare the Tahini Lemon Garlic Sauce (see below).
In
edium heat until shimmering. Add garlic and cook until aromatic, about
Remove stems and spine from kale and chop coarsely. Heat oil in a skillet over medum-high heat. Add kale and saute 3 minutes. Add garlic and saute 1 minute. Add Artichokes and broth. Reduce heat to medium. Add tomatoes; cover and cook until kale is tender, about 10 minutes. Add vinegar and season to taste with salt and pepper.
Heat olive oil in a large saucepan over medium-high heat.
Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
Add the garlic and cook until soft, but not colored.
Raise heat to high, add the stock and kale and toss to combine.
Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
Season with salt and pepper to taste and add vinegar.
Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
otatoes are cooking, add garlic and kale to remaining bacon grease in