Garlic Greens (Kale in particular)

When I made this dinner for our friend Cinthia, she asked me to post my recipe for kale.  She lives in Brazil and says they have a lot of kale at the markets there, so wanted a new way to cook it.  It was a while ago that she asked, sorry Cinthia!  Pregnancy brain!

Nonetheless, here's how I make it, it's supereasy (I also make collards and all green leafies this way):

(this recipe makes more than enough for the 3 of us...1 bunch makes it a little short)

2 bunches of greens, chopped into large-ish pieces, stems and ribs removed, washed leaving a bit of water on the leaves

3 -4 cloves of chopped garlic

2 tablespoons of olive oil

a pinch of salt

1. In a wok or large saute pan heat the oil over medium/high heat.
2. Add the garlic and fry until just starting to brown.
3. Add the greens (beware it may spit a little when the water hits the oil).
4. Press the greens into the pan to start the shrinking.
5. Add the salt.
6. Using a tongs flip the greens to bring the cooked parts to the top of the pile and visa-versa.
7. Flipping and mixing regularly with the tongs, cook the greens until they are to your liking.  I like them fairly cooked, but not overly cooked or mushy.
8. Serve immediately!

And while I'm on the subject, I wanted to take a second to taut the amazing healing capabilities of greens.  I posted a bit about them here, so check that out and remember: EAT YOUR GREENS! Every day!