Double Garlic Kale

This is my favorite recipe for preparing kale. You can also use collard greens. This recipe comes from Mark Bittman, "How to Cook Everything".

Ingredients

• 1 pound kale, collards, or broccoli raab, with thick stems removed
• 1/4 cup olive oil
• 1/4 thinly sliced garlic, about 5 or 6 cloves, plus 1 tsp minced garlic, or more to taste
• 1/2 tsp crushed red pepper flakes, or to taste
• salt and freshly ground black pepper to taste
• 1/2 cup chicken, beef, or vegetable stock, or water

Directions

1. Coarsely chop the leaves of the kale.
2. Place the olive oil in a large, deep saucepan. Add the sliced garlic, pepper flakes, salt, and black pepper and cook over medium-high heat for about 1 minute.
3. Add the kale and the stock or water. Cover and cook over medium high heat for approximately 5 minutes or until the greens are wilted and just tender, but still a little firm.
4. Uncover the greens and continue to cook, stirring, over meidum-high heat, until the liquid has ll but evaporated and the greens are quite tender. Taste for seasoning and add red or black pepper and salt as needed; ad the remaining minced garlic, cook for 1 minute more, and serve.