Couve à Mineira Salad

Ingredients

• 1 bunchkale — sliced thin
• 2 clovesgarlic
• 2 tbspoil
• to tastefine sea salt

Method

1. Start by washing 1 bunch of kale thoroughly under cold running water to remove any dirt or grit. Shake off excess water and pat the leaves dry with a clean kitchen towel. This ensures the leaves are crisp and ready for slicing.
2. Stack a few kale leaves on top of each other, roll them tightly into a cigar shape, and slice them into thin strips, about 1/4 inch wide. This technique, known as chiffonade, helps the kale cook evenly and absorb flavors better.
3. Peel and finely mince 2 cloves of garlic. Set them aside for a moment, as they will be added to the oil to infuse it with flavor.
4. In a large skillet, heat 2 tablespoons of oil over medium heat. Once the oil is shimmering, add the minced garlic. Stir continuously for about 30 seconds until the garlic becomes fragrant and lightly golden, but be careful not to let it burn.
5. Add the sliced kale to the skillet. Toss the kale gently with tongs to coat it in the garlic-infused oil. Cook for about 2 to 3 minutes, stirring occasionally, until the kale turns a vibrant green and is just wilted but still slightly crisp.
6. Remove the skillet from heat and season the kale with fine sea salt to taste. The salt will enhance the natural flavors of the kale and garlic, so add a little at a time, tasting as you go.
7. Transfer the kale to a serving bowl. Dress it with a little more oil if desired, and toss gently to ensure the pieces stay intact and are evenly coated.
8. Serve the Couve à Mineira Salad immediately, accompanied by fresh bread. The salad is best enjoyed warm, with the kale's vibrant color and garlicky aroma inviting everyone to share in this traditional Brazilian dish.