Excerpted from Friday Night Dinners by Bonnie Stern
Kale is so curly and beautiful that for a long time people used to line fruit and vegetable platters with it instead of eating it. But when “bitter greens” became popular for health reasons, everyone started to look at kale in a new way. When I serve this at home my family usually says, “Hmm, it’s really good, but a little bitter,”and I remember that’s what we used to say about Belgian endive, arugula, radicchio, Swiss chard and rapini.
Wash kale well and leave a little water clinging to leaves.
Heat oil in a large skillet over medium-high heat. Add garlic and cook for a few minutes, or until tender but not brown.
Add kale and cook, stirring, for about 10 minutes, or until wilted and tender. Season with salt.