1pound(450grams)kaleany, we use dinosaur or Tuscan kale
2tablespoons(30grams)extra virgin olive oil
2clovesgarlic
¼teaspoonsaltor more to taste
⅛teaspoonred pepper flakes
Optional Garnish
freshly squeezed lemon juiceor shaved parmesan
Rinse and shake the water off the kale leaves, then separate the leaves from the woody stems.To do so, hold the thickest part of the stem with one hand and run the other along the stem to tear the leaf off.Tip: you can blend the stems into soups if you don't want to discard them.
Put the leaves together then chop them into bite-size pieces.
To a large skillet, add extra virgin olive oil, crushed garlic, and red pepper flakes. Fry on medium heat for 1 minute.
Add kale, season with salt, stir and cook on medium heat for 5 to 10 minutes or until you reach your desired texture. Add some water if the pan gets dry.
Transfer sautéed kale onto a serving platter. You can serve as is, or with a squeeze of lemon juice and shaved parmesan on top.