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This Week's Healthy Recipes (and a Fun Desert!)

Meal #1


Easy Skillet Kale with Lemon & Garlic

Serves 4 to 6

PREP TIME5 minutes

COOK TIME6 minutes


2 large bunches kale, any variety (about 1 1/2 pounds total)

2 tablespoons olive oil

3 cloves garlic, thinly sliced

Pinch red pepper flakes (optional)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Juice of 1 small lemon


Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.

Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).

Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.


Red Leaf Salad With Lemon Vinaigrette Dressing

This Red Leaf Salad with Lemon Vinaigrette recipe is fresh, light and delicious. It is a simple salad that comes together quickly. I add the dressing right on the salad, in the bowl, no pre-mixing required!



1 head red leaf lettuce