I grew up eating all types of greens - turnip, mustard, spinach, collard, even beet greens, but I had never eaten kale until a few years ago. Not surprisingly, I love it, and of course, like nearly every leafy vegetable I eat, I sauteed the kale in extra virgin olive oil and added tons of garlic. I tend to cook my veggies to tender-crisp, so if you like yours cooked a little softer, just extend the cooking time. Hope you enjoy it!
3 bunches of kale
1 tablespoon garlic, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup water
Salt and pepper, to taste
Trim center stalk of kale leaves and wash thoroughly. Roughly chop.
Heat the olive oil in a large skillet, add the garlic and stir until garlic softens.
Add kale, toss to combine with the olive oil and garlic.
Add water, cover and reduce heat. Cook until kale is tender-crisp.
Add salt and pepper to taste.