How to make garlic kale
2 stalks of kale, 1 pound or so, peeled and chopped, leaves also edible, rinsed and ready to use
Flatten the garlic with the back of a knife.
Prepare the olives (I used the Puncheon brand, which tasted authentic)
Heat a pan with cold oil, add the patted garlic and pop the aroma.
Once the garlic has popped, add the kale and quickly sauté
Sauté for 1 minute, add about 3 tablespoons of olives (olives already have a salty taste, please add salt in moderation), continue to sauté until broken, add a little water, boil for about 1 to 2 minutes (note that it is important to get the fire right, too hard and too crispy will affect the taste), turn off the heat and add a little chicken extract.
Remove from the heat and garlic the olives!