I was poking around a recipe book looking for a new vegetable recipe, and found a kale recipe that called for two hours of cooking time.

All I could think was, ew, kale sludge.

This is how I cook kale (or collard greens, or other leafy green members of the cabbage family):

Ingredients:

• Kale (however many bunches you’d like. If for a side dish, one head serves two people)
• Garlic cloves, peeled (3 per bunch kale)
• Olive oil
• Sea salt
• Fresh ground pepper
• Bit of water

Steps:

1. Wash kale well in cold water.
2. Remove stems from kale. Slice leaves into bite-size pieces.
3. Heat two tablespoons olive oil in a wok or large-sided pot, on medium-high.
4. Using a garlic press, crush the garlic into the heated oil.
5. When the garlic is just beginning to brown, throw in the kale.
6. Stir frequently. Drip in a bit of water from time to time, to lightly steam the kale from within.
7. Salt and pepper lightly.
8. When the kale is cooked and just beginning to brown, perhaps 6 minutes, remove from heat. Taste before you serve; you may need to add a bit more salt.

Enjoy. It’s healthy for you and full o flavor.