Prep Time
10 minutes
Cook Time
7 minutes
Total Time
17 minutes
Ingredients
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2 medium bunches (about 1 1/2 pounds/738 grams) of kale, any variety
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2 tablespoons extra virgin olive oil
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3 large garlic cloves, sliced thin
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2 ounces (59 grams) hard salami (6 or 7 deli slices), quartered and cut into 1/4-inch strips
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon sea salt
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1/4 teaspoon freshly ground black pepper
Instructions
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- Rinse the kale well and shake it over the sink or pat it in a clean kitchen towel. Don’t worry about getting it bone dry since the water will help it cook. Trim and discard the ends of the kale stems. If there are particularly thick, tough sections of stem, snap them off and throw them away. Otherwise, leave the stem intact. Slice the kale into strips, roughly 1/2-inch thick, across the leaves. If any are especially wide, cut them in half lengthwise first.
- Heat the oil in large, wide high-sided sauté pan over medium heat. Add the garlic, salami, and red pepper flakes and sauté until the piquant aroma of the salami gives your nose a little pinch, about 1 minute. Nudge the heat up to medium high, add the kale and cook, stirring often until the leaves turn from leathery stiff to shrunken satiny soft strands of deep, dark green, about 7 minutes.
- Season with salt and pepper and serve immediately, either straight from the sauté pan or on a platter.
