1 bunch kale (red or white russian)
1 Tablespoon unsalted butter
4 cloves garlic, smashed and chopped
2-3 Tablespoons cream or whole milk
3 Tablespoons grated parmesan, divided
freshly-ground black pepper to taste
Immerse kale in a big bowl of cool water
and wash well by rubbing each leaf with your
hands until all sand and grit is removed.
dry, slice into 1/2 wide ribbons and set aside.
In a large saucepan, melt butter over
medium heat. Sauté garlic until softened.
in greens and cook to desired doneness.
Just before serving, remove from heat.
Add cream and 2 Tablespoons parmesan. Stir to
melt parmesan and coat kale completely.
Top with remaining parmesan and
freshly-ground black pepper. Serve hot.
Cover and refrigerate leftovers.