Simple and simply delicious, these sautéed greens are perfect for an easy weeknight side dish with roasted chicken. You can substitute Swiss chard, spinach or any favorite greens for kale in this recipe.
1 large bunch of kale
2 tablespoons extra-virgin olive oil
Fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (optional)
Crushed red pepper flakes to taste
Remove the stems from the leaves of the kale and tear into bite-sized pieces. Wash the greens thoroughly, drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the greens and a pinch of salt. Stir continuously until the color gets bright green, and they start to wilt, about 2-4 minutes. Next, stir in the garlic and cook for 30 seconds.
Remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately.