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1
Melt the butter in a skillet over medium heat.
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2
Add the garlic, breadcrumbs, and salt.
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3
Cook, stirring often, until the crumbs are nicely toasted and crunchy, about 3 to 5 minutes.
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4
Transfer to a small bowl and set aside.
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5
Bring a large pot of water to a boil over medium-high heat.
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6
Add the kale and measured salt.
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7
Cook at a steady boil until the kale is tender, about 2 to 3 minutes, depending on the variety (curly kale takes a bit longer than flat kalekeep tasting so you dont overcook it; it should be tender but not mushy).
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8
Drain into a colander.
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9
Cool for 10 minutes, squeeze out the excess moisture with your hands, then transfer the kale to a cutting board and chop it coarsely.
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10
Meanwhile, heat the measured oil in a large skillet over medium-high heat.
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11
Add the onion and cook, stirring frequently, until softened, about 3 minutes.
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12
Add the garlic and cook for 1 minute.
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13
Add the chopped kale and toss well until the kale is heated through.
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14
Add the cider vinegar and black pepper to taste.
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15
Taste and season with smoked salt, if using, or additional kosher salt as needed.
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16
Serve the kale on warmed plates.
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17
Crumble the goat cheese over the top and drizzle with olive oil.
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18
Sprinkle with the toasted breadcrumbs and serve immediately.
