- 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
- 1⁄4 t
- black pepper
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.
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.