Kale with garlic and olive oil

Serves 4

Advance preparation: The blanched greens will keep in the refrigerator for about three days.

Ingredients:

• 2 large bunches kale (about 1 1/4 pounds total)
• Salt, preferably kosher salt
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• Freshly ground pepper

Directions:

1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water.
2. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender.
3. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut in strips.
4. Heat the oil over medium heat in a large, heavy nonstick skillet.
5. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds.
6. Stir in the kale. Stir for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.