Prep Time: 5 minutes | Cook Time: 10 minutes | Yields: 4 servings
• 1 bunch kale
• 2 tablespoons olive oil
• 3 cloves of garlic, minced or thinly sliced
• Salt and pepper
Tear the washed and dried kale leaves into bite-size pieces. Discard any thick stems (or save them for a soup).
Heat the olive oil in a large skillet or pot over medium heat. Add the garlic to the hot oil and cook, stirring occasionally, until softened—about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
Season to taste with salt and pepper.
Note: For those on a low-sodium diet, substitute the salt with either cumin, a squeeze of lemon or a splash of vinegar.