Use a mixture of different varieties of kale–like red Russian, Tuscan and Portuguese–if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them. Together, they elevate a simple side dish of greens.
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
16 cups kale, zipped, cleaned and roughly chopped
1/4 cup vegetable broth
Sea salt and freshly ground black pepper
Heat oil in a large, deep saute pan or Dutch oven over medium heat, and add garlic. Saute for 1 minute, until golden brown and fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low, and cook for 2-5 minutes, tossing occasionally, until kale is crisp-tender.
Remove lid and increase heat to medium-high. Continue to cook for 2-5 more minutes, until any remaining liquid has evaporated and kale is tender but still vibrant.
Season to taste with additional salt and pepper.