Braised Kale with Chili, Garlic, and Lemon

Ingredients:

• 150 g spinach leaves
• 1 bunch Tuscan kale
• 1/4 cup olive oil
• 2 teaspoons lemon juice

Preparation:

1. In a saucepan, heat 1/4 cup olive oil over medium-low heat. Add 4 crushed garlic cloves, finely chopped Calabrian chili peppers in oil, and wide strips of lemon zest; cook until softened, 2 minutes.
2. Gradually add 1 large bunch of chopped Tuscan kale, stirring until wilted, then add 150g package spinach. Increase heat to medium, add 2 teaspoons lemon juice and 1/2 teaspoon coarse salt, and cook until the liquid has evaporated, 3 minutes. Serve with lemon wedges.