1 Bunch of Kale (Spinach, Collards, or other leafy green vegetable)
6 Cloves of Garlic
2 Tbsp Olive Oil
1 Cup Water
Salt & Pepper
Separate the stems from the leafy part of the kale by grasping the stem with one hand and dragging the fingers of your other hand down the entire stem pulling the leafy part away from the stem. Once you get the hang of this it goes really quickly. Discard the stems, put them in your compost pile or give them to your dog…my last dog (RIP Whiskey) was a big fan of kale stems so they always went to her.
Fill a sink or large bowl with water and submerge the leafy part of the kale. Swish it around allowing any sand or dirt to fall to the bottom. Lift the kale out of the water. Clinging water is okay.
Pile the leaves on a cutting board and slice every 1/2 inch working through the entire bunch.
Peel the papery skin from the garlic cloves and slice them thinly. This garlic slicer is one of my favorite kitchen gadgets and I use it constantly. It creates paper thin garlic slices in a flash. The hardest part is removing the papery skin from the garlic, after that it’s a breeze. I usually trim off the bottom tip of the clove and then give it a pinch and twist at the same time and the skin peels away.
Heat 2 Tbsp of Olive Oil in a sauté pan over medium-high heat. Add the sliced garlic and sauté until golden brown.
Add the kale along with the water, a pinch of salt and a few grinds of black pepper. Toss the kale, cover and cook for a few minutes. Stir occasionally and continue to cook until the water is evaporated and the kale is tender but still bright green…about 8 minutes.