Father Umberg’s Sautéed Kale with Garlic

Course: Main Course, Side Dish

Cuisine: American

2 bunches Fresh Kale – cut off stems –Chop Kale May also use 1 large bag of baby kale
2 Tbsp of Virgin Olive oil
1 tsp of Crushed Red Pepper
2 ½ tsp salt Divided
½ tsp pepper
2 Cloves garlic – minced About 1 Tbsp
2 quarts Water

In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.