GINGER GARLIC TUSCAN KALE The Wilson Family

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​Serves 2
 
1 large bunch of Tuscan kale, approximately ½ - ¾ pound
1 tablespoon extra-virgin olive oil
1 tablespoon of finely chopped fresh ginger
1 tablespoon of chopped or pressed garlic
Salt and Pepper to taste
 

1. Fold each kale leaf in half lengthwise and use a sharp knife to separate the soft foliage from the stem. Rinse the leaves in cold water and drain in a colander.
2. Place a large saucepan over medium high heat.  Add oil to coat the pan.
3. Add the garlic and the ginger evenly in the pan.  Stir frequently, being careful not to singe the garlic and ginger.
4. Add the kale leaves and cook for one minute.  Turn the leaves and stir lightly.  Continue to cook for another minute.
5. Add salt and pepper to taste.
6. Serve.