- 4 teaspoons olive oil
- 1 garlic clove, thinly sliced
- 1 small bunch kale (about 7 ounces), leaves torn into bite-size pieces
- Coarse salt and ground pepper
- 1/4 teaspoon dried sage
- 1 bone-in rib pork chop (6 to 8 ounces)
- 1 tablespoon fresh lemon juice, plus a wedge for serving
- In a medium skillet, heat 2 teaspoons olive oil over low heat. Add garlic; cook, stirring often, until very tender but not browned, about 10 minutes.
- Add kale, and season with salt and pepper. Add 3 tablespoons water. Cover; cook, tossing occasionally, until kale is wilted and tender, 10 to 15 minutes.
- Rub 1/4 teaspoon each coarse salt, ground pepper, and dried sage on both sides of pork chop.
- Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat. Add pork chop; cook until browned but still juicy, about 3 minutes per side. Transfer to a serving plate.
- Add lemon juice and remaining teaspoon oil to skillet; bring to a boil. Pour over pork. Serve with kale and a lemon wedge.
If the kale starts to appear dry as it cooks, add a bit more water to the skillet.