Garlicky Kale

Serves 6

2 lbs. kale
Extra-virgin olive oil
Kosher or sea salt (optional to "locavores")
4-5 garlic cloves, finely chopped
Red pepper flakes (optional)
Red wine or cider vinegar
Freshly-ground black pepper (optional)

Remove woody stems from kale and chop leaves coarsely. Wash thoroughly and drain well, but don't dry. Heat a large sauté pan, add 1/4 cup olive oil and enough kale to cover the bottom of the pan. Cook over high heat, turning the leaves to wilt. Add more kale as room lets up.

When all the kale has been added, season with salt, cover, and reduce heat to medium. Cook, stirring occasionally, until all the kale is tender (about 5 minutes).

Remove cover, push kale to one side of pan, add (at the bare spot) a drizzle of olive oil, chopped garlic, and a pinch of red pepper (if using). Just as you smell the aroma of the garlic, stir all ingredients to combine.

Turn off heat. Add a splash of vinegar, and adjust seasonings, if needed. Serve warm or at room temperature.