Sauteed Kale with Garlic

• 1/4 cup olive oil
• 5 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red-pepper flakes
• 2 pounds kale (about 3 large bunches), well washed, stems discarded, roughly chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup chicken broth
• Juice of 1/2 lemon

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the garlic and red-pepper flakes, and cook until the edges of the garlic turn golden brown, about 2 minutes.
3. Add the kale in handfuls, and stir and toss with a pair of tongs, adding more as they wilt down.
4. Season with salt and pepper, and continue to saute for about 5 minutes.
5. Add the chicken broth to the pot, cover with lid, and steam for 10 to 12 minutes, until the kale is very soft and tender.
6. Remove the lid, add the lemon juice, and serve.

olive oil, garlic, redpepper, kale, kosher salt, chicken broth, lemon

Taken from www.epicurious.com/recipes/food/views/sauteed-kale-with-garlic-384097 (may not work)