Garlic Kale

Fresh kale is quickly wilted with seasonings for a flavorful dose of antioxidants.
Serves 4-6

Just cook the garlic until it's fragrant, not browned—or it may give the dish a burnt flavor

  • 2 bunches of kale
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper (optional)
  • 6 cloves garlic, chopped
  • Tear kale leaves from stalk and rip into pieces. Discard stalks. Rinse leaves well and pat dry.
  • Heat oil in pan over medium high heat.
  • Add kale, salt, and cayenne pepper and toss in oil with tongs until nearly wilted and bright green, about 3 minutes.
  • Add garlic and cook another 30 seconds, tossing while cooking.
  • Serve immediately.