Sauteed Kale With Garlic and Olive Oil

• 4 pounds kale greens
• Boiling salted water
• 1/4 cup olive oil
• 4 cloves garlic, minced

1. Trim the stems off the kale.
2. Blanch the leaves in boiling salted water.
3. Drain and refresh the leaves under cold running water.
4. (The kale can be set aside at this point until just before you are ready to serve it.)
5. Heat the oil in a skillet and saute the garlic for one minute.
6. Add the kale, a few handfuls of leaves at a time, and saute until tender, for about 10 minutes.
7. (Do not overcook.)
8. Serve immediately.

kale greens, boiling salted water, olive oil, garlic

Taken from cooking.nytimes.com/recipes/524 (may not work)