Serves 6; Recipe by Courtney McDonald

-3 bunches kale-any variety
-3 Tbsp. extra-virgin olive oil
-3 cloves garlic, thinly sliced
-1/2 tsp. crushed red pepper flakes
-salt, to taste

Tear the kale leaves from the stems. Cut kale leaves in to 1 inch ribbons and wash thoroughly in cold water. Drain.

Place the olive oil, garlic and chili in a large skillet. Heat over medium flame, stirring occasionally, until the garlic just begins to brown – be careful not to burn! As soon as garlic begins to brown, quickly add the wet kale. Stand back as the pan may splatter a bit. Cook the kale, stirring occasionally, until it is wilted and slightly tender – about 5 minutes. If the pan becomes dry, add a few teaspoons of water.

Season to taste with salt and serve immediately.

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