So, I wanted to run my Garlicky Kale recipe by everyone, since I photographed it in the last post, but didn’t include how to make it. :)

For reference, here’s another photo of the dish (Grilled Cheese and Eggplant Sandwich with Marinara):

That Kale is SO good. Even if you’re not a huge greens fan, I suggest trying this recipe (well, if you like garlic, heh). Also, you can substitute the green of your choice. ALWAYS choose what looks best in the store.

Note: This recipe has a lot of oil, but adjust according to your taste. I use MUCH less than in this recipe (maybe 2 teaspoons), but I like greens’ natural flavor. I have found from trial and error that more oil and more garlic give you a much stronger garlicky flavor and reduces the bitterness of the greens.

Garlicky Greens
Hardware: One large lidded pot or skillet
2 tablespoons of olive oil
4 to 5 cloves of garlic
1 large bunch of greens (I like Kale the most)
1/2 chicken broth (in a pinch I use bouillon mixed with hot water, or even just water)
Salt and pepper to taste

Mince the garlic and heat on low in the olive oil. Letting the oil and garlic start cold really gets the most flavor from the garlic and into the oil. One the garlic just starts to turn golden, add in the washed and drained greens. Go ahead and add chicken broth and salt and pepper to taste. Simmer/Saute the greens for 10 to 15 minutes, or until well wilted. Serve as a quick side dish with any meat or main course. Note II: You CAN use spinach in this recipe, but other greens have so much more fiber and nutrition. Spinach is good, but other greens are better nutritionally and  more filling.