By David Cohen

Keeping it real simple this week, which a lot of time is the best way to do it.

Devein and coarsely chop some kale, figure about two stems per person. Heat a generous pour of extra virgin olive oil in a large wok, straight-sided pan or pot, along with some finely chopped garlic.


Until recently, I’ve waited until the oil was hot to add the garlic, but after reading otherwise, I find I’m liking putting it in right away and then heating the oil and garlic together. It definitely makes it easier to avoid burning the garlic.

Once the garlic is translucent, add the kale and toss to coat well. Continue to cook for another minute or so. You’ll know it’s done when it’s in-between crunchy and soggy …. wilted. Salt to taste, toss well and serve.