Kale, Brazilian Style

Wash the Kale. I usually either let it drain for awhile, or spin dry it, or take a clean dish towel and blot the excess water.

De-stem the Kale if the stems are big a woody. Stack a bunch of leaves, roll up like a cigar, and slice thinly.

Mince garlic Heat enough olive oil to coat your wok or large fry pan. Then add maybe a a few teaspoons more. Throw in a tablespoon of butter or so.

Heat over a medium to high flame, add garlic, cook just a minute or so until fragrant but not burning (watch!), add kale and stir fry. Toss a nice amount of salt on the kale while you’re stirring. Cook just until wilted or to taste. Don’t overcook!