by Caitlin Saniga
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 pound kale, stems removed, cut into pieces
- salt and pepper
- 1/4 cup pecans, chopped
- 15 kalamata olives, pitted and halved
In a large pan or wok, warm the olive oil over medium heat. When the oil runs freely on the pan, add the garlic. Cook about 30 seconds. Add the kale, and use a wooden spoon to gently toss it until it cooks down, about 5 minutes. Season with salt and pepper. Add the pecans and olives. Serve immediately.
Makes 2 lunch-size servings.