Braised kale with garlic and crushed red pepper

Serves 2-3

• 1 large bunch kale 

• 2 medium garlic cloves, thinly sliced or minced

• 1 tbs. olive oil

• 1/2 a dried red pepper, crushed, or 1/2 tsp. red pepper flakes

• 1/4 tsp. salt

• 1/4 cup water or stock

Strip the leaves off the kale stems, and cut or rip into bite sized pieces. Slice the kale stems on the bias (diagonally) into 1 inch pieces. 

Heat the oil in a large skillet. When hot, add the garlic and the greens, stirring to coat the greens with the oil. Add the salt, red pepper flakes, and the water/stock, cover the pan and let the greens steam for 3 minutes. 

Remove cover and let remaining liquid evaporate, cooking another 2-3 minutes.  Taste and add more salt if needed. 

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