Sauteed Tender Kale and Other Spring Greens

2 bags of Red Russian Kale (or mix hearty greens)

½ cup of white wine/ ½ cup of chicken broth/ ½ cup of vegetable broth

1 Large pinch of kosher salt

1 Large pinch of red pepper flakes

3 Large pinches of parmesan cheese/ 3 large pinches of nutritional yeast

2 Garlic cloves sliced

2 TBSP of olive oil

Maldon salt - finishing step

Equipment: salad spinner/colander, cutting board, sharp knife, large frying pan, stirring spoon

Wash and Prep:

1. Wash kale and radish greens in cold water, rinsing until no sediment is left in the bowl

2. Toss on a clean kitchen towel, colander, or salad spinner to drain excess water

3. Sort out yellow leaves, field debris

Mise En Place

1. Prepare the kale by removing the tough mid-rib of the leaves if using older kale. Place leaves on top of each other into a small pile.

2. Roll the pile of leaves onto itself like a cigar.

3. Using a sharp knife, slice the kale cigar into ribbons - chiffonade.

4. Set aside the kale ribbons.

5. Peel and de-root and lightly smash garlic cloves and thinly slice the garlic into pieces

6. Place salt, red pepper flakes, and parmesan/nutritional yeast by the stove within reach

Sautee

1. In a large frying pan, heat 2 TBSP of  olive oil over medium heat until it shimmers.

2. Add the kale ribbons and let it cook until browned and wilted

3. Give it a quick stir, add the garlic, chili flakes, salt and liquid and continue to cook the kale until the liquid has almost evaporated from the pan.

4. Toss the kale into a serving bowl, and toss the parmesan cheese/nutritional yeast on top 

5. Drizzle with finishing olive oil and maldon salt and a fresh grind of black pepper to adjust the final seasoning to your taste.