Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes.
Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute.
Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
Josmeyer Les Folastries
Gewürztraminer '05
Kale can be boiled (and excess liquid pressed out) 1 day ahead and chilled. Reheat before serving.
