Sautéed Kale with Garlic and Olive Oil

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon red chile flakes
• 2 bunches kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
• Kosher salt
• Freshly ground black pepper

Steps

1. Gather the ingredients.
2. In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chile flakes and sauté for 2 minutes, until the garlic just begins to brown.
3. Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and steam for 5 minutes.
4. Remove the lid, season with salt and pepper to taste, and continue cooking for 3 minutes, or until the moisture has mostly evaporated. Serve immediately.