Sauteed kale

1 bunch of kale
4-5 cloves of garlic, minced
1/4  teaspoon salt


1. Remove the tough ribs and coarsely chop the kale. Wash it allowing some water to cling to the leaves, this will helps steam the kale during the first stage of cooking.
2. Heat the oil in a Dutch oven over medium heat; add garlic and light golden brown it.
3. Add kale and cook it on medium-low covered stirring occasionally until the kale is tender, 12-15 minutes.

Sauteed kale served with black grouper