Sauteed Tuscan Kale

• 1 Bunch Tuscan Kale (4-5 cups chopped leaves)
• 2 Tablespoons Olive Oil
• 1 teaspoon Red Pepper Flakes
• 1 Tablespoon Finely Chopped Garlic
• Sea Salt & Pepper to taste
• 2 Tablespoons Grated Parmesan Cheese

1. 1. Wash and dry kale leaves thoroughly. Cut leafy greens into 1 inch sections. Discard any tough stems.
2. 2. Heat olive oil and red pepper flakes in a medium saute pan over medium high heat until the oil shimmers, and the red pepper flakes start to sizzle.
3. 3. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from residual water on the kale.)
4. 4. Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces.
5. 5. Season with sea salt and freshly ground pepper to taste.
6. 6. Sprinkle with freshly grated parmesan cheese just before serving.

olive oil, red pepper, garlic, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/sauteed-tuscan-kale-50107025 (may not work)