More a technique than a recipe. Ideal, really. ***
Olive oil + garlic in large sauté pan, till garlic is soft
Add kale, increase heat, add 1/2 cup stock
Toss the greens then cover and cook 5-7 minutes
Remove cover, stir, cook till liquid evaporates (1-2 minutes)
Season, add acid, toss, serve
Fats: bacon fat, butter, olive/avo oil, ghee, coconut oil
Acids: orange juice, red wine vinegar, lemon juice, fish sauce
Add: diced onions, mustard seeds, cumin seeds (with the garlic)
Add: cherry tomatoes, coconut flakes (at the end)
Sauce: deglaze pan, add cream
Can just use water on the greens from washing instead of stock