Sautéed Kale with Lemon and Chili Pepper

1 Tbsp. vegetable oil
1 Thai or jalapeno chili, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 Tbsp. honey
2 bunches kale (1½ lbs), tough stems and ribs removed, leaves coarsely chopped
6 scallions, cut into 2” pieces
coarse sea salt

In a large skillet, heat oil and chili over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute.

Serve warm or at room temperature.

Makes 6 servings.