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3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
2 bunches of kale, stems removed, rough chopped
Kosher salt
Freshly ground black pepper
Heat oil on medium, saute garlic and pepper flakes for 2 minutes.
Add the kale in batches, and toss to coat each time.
Cover and cook for 5 minutes.
Remove cover and cook for 3 more minutes.
Splash with red wine vinegar, optional.
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