Sauteed Tuscan Kale

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   1. Wash and dry kale leaves thoroughly. Cut leafy greens into 1 inch sections. Discard any tough stems.

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   2. Heat olive oil and red pepper flakes in a medium saute pan over medium high heat until the oil shimmers, and the red pepper flakes start to sizzle.

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   3. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from residual water on the kale.)

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   4. Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces.

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   5. Season with sea salt and freshly ground pepper to taste.

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   6. Sprinkle with freshly grated parmesan cheese just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.