Garlicky Kale

Vegetables and I don't always get along. In particular, though wilted greens always look good, I've never met a wilted green I liked. As we were on our way home one night, J suggested that we get some kale. I was a little unsure about this, but I figured that he'd eat it at least and I'd try it.

Well, after we cooked the kale, I was amazed. It was great. So great that we stood there in the kitchen while the rest of dinner was cooking eating it directly out of the bowl.

We will definitely be making this again. As usual, * = organic and & = local.

Ingredients:

• 2 pounds kale (2 bunches) *
• 4 tablespoons extra virgin olive oil &
• 4 or 5 cloves of garlic *&
• Red pepper flakes
• Red wine vinegar (a splash)
• Salt and pepper

Remove the stems from the kale and chop the leaves coarsely. Wash and drain. In a large pan, heat 3 tbsp of the oil and a layer of kale over high heat. (NOTE: Do not heat the oil and then add the kale... very bad idea). Stir to rotate the leaves. As the kale wilts, add more, until you've added all of it. Add some salt, reduce the heat to medium, and cover.

Cook for a few minutes, stirring occasionally. The length of cooking time will depend on the age of the kale. Older kale might need more than 4-5 minutes. If the leaves start to dry out, add a splash of water. Once the leaves are tender, remove the lid and let any remaining water cook away.

Transfer the kale to a warm bowl. Add the last tablespoon of oil to the pan with the garlic and red pepper. Saute for a minute or two. Pour the garlic mixture over the kale and add a splash of red wine vinegar, salt and pepper.