Celebrate Green Blog

by Lynn and Corey

When we were writing Celebrate Green! we knew we’d need help with recipes since neither of us is a stellar cook. So we put out the word to friends and one of Corey’s besties from when she was in school came through with flying saucepans!

Wenonah lives in Tucson, is married to a Frenchman and has two boys. She’s also an amazing cook whom we can’t thank enough for this simple, yet sophisticated dish that’s hearty, with a touch of summer.

Kale With Lemon Sauce

Choose local and organic ingredients whenever possible (though this could be a tough one if you live outside of the sunbelt or California, so substitute bottled juice if necessary)

INGEDIENTS:

1/2 bunch Kale, trimmed and washed,

chopped roughly

2 cloves garlic, thinly sliced into “coins”

1 stalk celery, thinly sliced

salt to taste

1 3/4 cups water

1 lemon

1 tsp fl our (optional)

2 tbsp butter

DIRECTIONS

Over medium high heat, sauté vegetables (celery, onion and garlic) in olive oil. Add kale when celery is bright

green and garlic has browned a bit. Sauté for a bit, then add water and juice from half the lemon.

Cover and let steam for about 7 minutes. The kale should be wilted and still a bit al dente. Remove the kale from the pan, leaving the juices and the other aromatics. Whisk in the flour and add juice from the other half of the lemon.

Keep the heat low and whisk in the butter as it melts. Return the kale to the sauce and stir to coat. Serve immediately with some good bread to soak up the sauce.

Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of  Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.