Sautéed Kale

My sister-in-law, Lindsey, attended the Vine to Dine culinary education event at the Sutter Home winery in Napa Valley last week. There, she learned the following sautéed kale recipe. The recipe below is as close as we could get to the original--however it has been tested and it is fabulous! I have to admit that I was a bit skeptical to have kale because I always thought of it as a garnish, but after tasting Lindsey's version, I was hooked.

INGREDIENTS (4 servings)

• 1 bunch of kale (about 1 pound)
• 2 tablespoons olive oil
• 1 clove garlic, finely chopped
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• A few grinds of freshly ground pepper
• 1 teaspoon fresh lemon juice (optional)

Rinse kale well in a large bowl of cold water. Drain and cut off the tough stems. Cut leaves into 1/4-inch strips. There will be 3 to 4 tightly packed cups.

In a large frying pan, heat the olive oil over moderately high heat. Add the red pepper flakes and cook, stirring frequently for about 20 seconds. Then add the garlic and cook, stirring, 30 seconds. Add the greens and cook stirring, for about 1 minute, until the kale begins to wilt and it gets coated with the oil, pepper and garlic.

Sauté the greens, stirring constantly, for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with the salt, pepper, and lemon juice and serve immediately.