INGREDIENTS:
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
4 cups of baby kale
Kosher salt
Freshly ground black pepper
PREPARATION:
In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for two minutes, until the garlic just begins to brown.
Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and sauté for 5 minutes.
Remove the lid, season with salt and pepper, and continue cooking for three minutes, or until the moisture has mostly evaporated. Serve immediately.
