Serves 3-4 people


1 1/2 pounds young kale, de-stemmed and roughly chopped
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup vegetable stock or water
Salt and pepper


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add kale and stock or water and mix well. Keep tossing until kale is wilted and bright green, season with salt and pepper and serve immediately. Kale will be just done and crisp to the bite.

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