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1 large bunch of kale or Swiss chard or similar green
2 tablespoons of extra virgin olive oil
5 cloves of garlic
¼ cup of shredded parmesan cheese (optional)
Crushed red pepper flakes (optional)
De-stem each leaf of kale/chard, then tear the big leaves into bite-sized pieces. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and then set aside.
In a large skillet heat the olive oil. Add a couple pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse, about 2-4 minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Sauté a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste; add a bit of salt if needed.