This is by far my favorite way to use kale or any other greens because it imparts just a bit more flavor. You can use any dark leafy green and the particularly tough ones like kale, collards, broccoli rabe, dandelion greens, etc work really well. You can do this with spinach as well, but cut down the cooking time so it doesn’t turn to mush.
- 2 Tablespoons olive oil (I like Kasandrinos)
- 3-4 garlic cloves, peeled and sliced
- 1 very large bunch of greens, rinsed and chopped
- 2 Tablespoons chicken broth or water
- Salt and pepper to taste
- Add the oil to a large, cold skillet. Add the sliced garlic and cook on low for about 4-6 minutes or just until it starts to brown on the edges. Don’t let it burn though…because burnt garlic isn’t tasty!
- Add the chopped greens and chicken broth (or water) and turn up the heat to medium. Stir and cook for anywhere from 4-6 minutes, depending on how tough the greens are. You want them to be tender but not mushy. Greens like collards will take longer because they’re very thick.
- Season with salt and pepper to taste.