Ingredients:

  • 1 large bunch (approx. 8 cups raw) Kale (Lacinato or Curly), destemmed and chopped
  • ½ teaspoon Fine Sea Salt (for massaging)
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves Fresh Garlic, finely sliced
  • ½ teaspoon Red Pepper Flakes
  • 2 tablespoons Water or Vegetable Broth
  • 1 tablespoon Fresh Lemon Juice
  • To taste Black Pepper, freshly ground
  • ¼ cup, lightly packed Grated Parmesan Cheese

Instructions:

  1. Wash and Destem: Thoroughly rinse the kale leaves. Place the leaf flat on the cutting board and run a sharp knife down both sides of the thick central rib to remove the stem. Discard the stems.
  2. Chop: Stack the destemmed leaves and chop them roughly into 1-inch (2.5 cm) pieces.
  3. The Essential Massage: Place the chopped kale in a large bowl. Sprinkle with the ½ teaspoon of salt. Using clean hands, gently but firmly massage the kale leaves for 2 to 3 minutes until the kale significantly reduces in volume and feels soft.
  4. Blot Dry: If the kale is very wet from washing or the massage, quickly blot it with a clean kitchen towel. Excess water prevents effective sautéing.
  5. Heat the Oil: Place a large skillet over medium heat. Add the olive oil and allow it to heat until shimmering (about 60 seconds).
  6. Sauté Aromatics: Add the sliced garlic and red pepper flakes. Sauté gently for 60 to 90 seconds, stirring constantly, until the garlic is fragrant and just turning pale gold. Do not let the garlic brown.
  7. Add the Kale: Add the massaged kale to the skillet. Toss immediately with the oil and aromatics.
  8. Cook Down: Sauté, stirring frequently, for 3 to 4 minutes. The kale should wilt further and turn a vibrant dark green.
  9. Steam and Finish Cooking: Pour in the 2 tablespoons of water or broth. Cook for an additional 2 minutes until the liquid has mostly evaporated.
  10. Season and Serve: Remove the skillet from the heat. Stir in the fresh lemon juice and season generously with freshly ground black pepper. Taste and add a final pinch of salt only if necessary.
  11. Garnish: Transfer the kale to a serving dish and top immediately with the grated Parmesan cheese. Serve piping hot.