Wilted Tuscan Kale with Garlic

So here’s two giant bunches of kale in a pan.  Over thinly sliced garlic bathed in a nice pour of warmed olive oil. And then there’s a disappearing act…

What?? No way, that pan’s like way over-full.

Wait a minute, what’s happening?

Where did it all go?

Oh, into an awesome chicken platter.

Wash the kale well, rip it up.  Slice a few cloves of garlic super-thinly, and into a pan with a good pour of olive oil.  Kale in, let wilt.  Season with kosher salt, cracked pepper and just a little touch of nutmeg.  Add a knob of butter near the end if that grabs you.

p.s. – taste this before service.  If it strikes you bitter, drizzle in just a touch of agave nectar.