Recipe: Garlicky Kale

GARLICKY KALE

"Kale is available in a number of varieties. Try serving it with pork, potatoes or beef."

2 pounds kale, stems trimmed and discarded, leaves coarsely chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt to taste
4 to 5 cloves garlic, minced
Crushed hot pepper flakes to taste
Red wine vinegar to taste
Freshly ground black pepper to taste

Wash and drain the kale but do not dry it.

In a large saute pan over high heat, heat 1/4 cup of the oil. Add enough kale to just cover the bottom of the pan and cook, stirring constantly, until the leaves begin to wilt. Add more kale, repeating until all has been added.

Season with salt to taste, cover, reduce the heat to medium and cook, stirring occasionally, until tender, 4 to 5 minutes. (If the leaves begin to scorch, add a splash of water to the pan.)

Uncover the pan and cook until all of the liquid has evaporated.

Push the kale to one side of the pan and add about 1 tablespoon oil along with the garlic and crushed hot pepper flakes to taste to the oil already in the pan. When the garlic becomes fragrant, stir to combine it with the kale. Remove the pan from the heat, add a splash of vinegar and season with salt and pepper to taste.

Serve warm or at room temperature.

Makes 4 to 6 servings
Source: Chez Panisse Cafe Cookbook