Recipe adapted from Johnna Albi and Catherine Walthers' Greens
1 bunch kale
2 teaspoons olive oil
2 celery stalks, cut in half lengthwise and thinly sliced on the diagonal
1 teaspoon minced fresh garlic
1 hot or sweet pepper, seeded and diced small
salt to taste
Wash kale and strip the leaves off the stalks. Discard the stalks and
coarsely shop kale. Bring 2 cups water to a boil in a 10- to 12-inch skillet
with a tight fitting lid. Add the kale and cook, covered, over high heat,
stirring occasionally, until tender, about 5 minutes. Remove and drain.
Rinse out and dry the skillet, then use it to heat the olive oil over
medium heat, lifting and tilting the pan to coat. Add celery and sauté
for 3 to 4 minutes.
Stir in garlic and red pepper. Cover and cook over medium heat for 2
minutes. Stir in precooked kale and cook to heat through. Season to
taste with salt.