Tossed with just a hint of garlic and vinegar, this Vitamin K-rich dish is sublime served with pasta. (Hint: This basic method works equally well for all leafy greens!)
1 bunch kale
2 cloves garlic
3 tablespoons olive oil
1-2 tablespoons red wine vinegar
Sea salt and fresh ground pepper to taste
1. Strip kale leaves off their stems and cut away and discard the tough midribs. Chop kale coarsely and wash in water. Drain well, but do not spin dry.
2. Heat a large sauté pan and add olive and enough kale to cover the bottom of the pan. Allow greens to wilt down before adding more. When all the kale has been added, season with salt and pepper, stir in the garlic, and cover the pan. (The greens will take anywhere from a few to 15 minutes to cook, depending on their maturity.)