Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 clove garlic, cracked from skin
• 1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
• 1 cup dry red wine
• Salt and pepper
• 2 teaspoons lemon zest, eyeball it

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Instructions

1. Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.