Servings: 4-6
Source: Jesse Cool / Flea St. Cafe
I like to serve this dish at room temperature next to a plate of aged goat cheese, salty olives and hand torn pieces of warm bread.
Ingredients
2 bunches medium size kale
4 large garlic cloves, minced
1 tablespoon full flavored olive oil
1 tablespoon red wine vinegar
ΒΌ teaspoon dried red chili flakes
Salt to generously season
Directions
Bring a large pot of salted water to a boll. Wash the kale and cut off lower stems. Slice into 2 inch pieces. Use as steamer or boil greens for about 5 minutes or until tender.
Remove and place in a large bowl. Top with remaining ingredients. Toss and set aside. Toss every 10 minutes. Allow to sit for half an hour and serve.