2 tablespoons olive oil
2 garlic cloves, peeled and crushed
Pinch of red pepper flakes
Sea salt, to taste
1. Strip the kale leaves from the stems. Wash, drain and cut the leaves into 1/2-inch strips.
2. In a skillet, heat the oil. Add the garlic and cook until it is golden and the oil is infused with the garlic aroma.
3. Add the kale, pepper flakes and salt to taste, tossing to coat the greens.
4. Add 1 cup water. Reduce heat, cover and cook until the leaves are tender, about 15 minutes or as needed based on their toughness. Adjust seasoning to taste.
5. Serve as a side dish or as a base for an entree such as sauteed chicken breast, lasagna or other pasta, kebabs of vegetables with cubed tofu, pork or veal, as desired.
Per serving: 75 calories, 2 grams protein, 7 grams carbohydrates, 1 grams sugar, 5 grams fat, no cholesterol, 29 milligrams sodium, 1 gram dietary fiber.
Makes 6 to 8 servings
For the yeasted tart dough:
1 teaspoon active dry yeast
Pinch of sugar
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