Kale

By: Dovey Elliott

De-stem. (No idea if that's even a word!) Wash (if you are so inclined). Break, or chop, into bite-sized pieces and steam until crisp-tender. While steaming, mince garlic and heat olive oil in skillet. I like a lot of garlic, but maybe 2-3 cloves per bunch of kale for starters. Heat garlic in olive oil for about 30 seconds until fragrant. Transfer kale from steamer and saute for 1-2 minutes until coated with garlic and olive oil. Eat and enjoy! Others I know just saute for longer and skip the steaming part. Either would probably work, but I LOVE the way it tastes with the steaming!