Keeping it real simple this week, which a lot of time is
the best way to do it. 
Devein and coarsely chop some kale, figure about two stems
per person. Heat a generous pour of extra virgin olive oil in a large wok,
straight sided pan, or pot, along with some finely chopped garlic.
Until recently, I’ve waited until the oil was hot to add
the garlic, but after reading otherwise I find I’m liking putting it in right
away and then heating the oil and garlic together. It definitely makes it
easier to avoid burning the garlic.
Once the garlic is translucent, add the kale and toss to coat
well. Continue to cook for another minute or so. You’ll know it’s done when
it’s in between crunchy and soggy….wilted. Salt to taste, toss well, and serve.
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