Spicy Baby Kale on Garlic Toast
From Poor Man's Feast by Elissa Altman (Chronicle, 2013)2 serving(s)
2 tablespoons extra virgin olive oil
1. In a large, straight-sided saute pan set over medium heat, warm 1 tablespoon of the olive oil until it shimmers and add the minced garlic. When the garlic begins to take on color, add the kale leaves to the pan in batches, grabbing and rolling them with each addition, using tongs. Add the red pepper flakes, toss well, and cover. Cook until the kale has completely wilted to a dark green tangle, about 8 minutes, and drizzle with the vinegar.