This would be great served instead of a salad with pizza or pasta or other Italian meals. Omit the strips of salami for a vegetarian dish.
|1 1⁄2 lb||kale (2 bunches, any variety, washed and patted dry, ends and any tough, thick stems trimmed)|
|2 T||olive oil|
|4 clv||garlic (peeled, thinly sliced)|
|2 oz||hard salami (quartered and cut into 1/4-inch strips)|
|1⁄2 t||crushed red pepper|
|1⁄4 t||black pepper|
Slice the kale into 1/2-inch-thick strips accross the leaves.
Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, salami, and crushed red pepper. Sauté, stirring frequently, for 1 minute. Increase the heat to medium-high and add the kale. Cook 7-9 minutes, stirring often, until the leaves shrink and turn dark green and tender. Season with salt and pepper, and serve immediately.