Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 bunches of kale, average size, ends trimmed, sliced into 1-inch pieces
- 1/2 teaspoon coarse salt
Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds. Little by little add the kale, increasing the heat to high. The kale will collapse as it hits the heat. Stir in the salt. When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot.