To preserve the flavor and vitamin content, cook the kale as quickly as possible and drain immediately.
3 to 4 pounds fresh kale
2 to 3 cloves garlic, minced or crushed
Salt to taste
Clean kale thoroughly, rinsing the leaves in several changes of cold running water. Strip leaves off stalks; discard stalks. Boil leaves, uncovered, in salted water to cover. Cook just until tender (20 to 25 minutes) and drain well in a colander. Transfer to a serving dish or mixing bowl. Drizzle on enough olive oil to coat, tossing leaves gently. Add garlic and salt to taste. Serve hot or cold with lemon wedges on the side.
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