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Ingredients for 4 servings:

2 tablespoons olive oil, divided

1 bunch kale, rinsed, spun dry, stem removed and chopped

1/3 cup cool water or white wine

1 clove garlic, minced

Sea salt and freshly ground pepper

 

  • Heat 1 tablespoon oil in a deep skillet. Add the kale in batchs, stirring and adding more as the leaves wilt. When all has been added, pour in the wine or water, cover the pan and cook over low heat for 5 - 10 minutes.

 

  • Remove the lid and continue cooking until the pan is dry. Make a hole in the center of the pan. Add additional tablespoon of oil and the garlic. Stir the garlic pieces in the hot oil of 30 seconds, then stir into the greens. Season to taste and serve.

 

 

Adapted from Alice Waters, Chez Panisse Vegetables.