Sautéed Kale with Chorizo and Crispy Garlic

Ingredients

• 4 large cloves garlic thinly sliced
• 2 pounds destemmed lacinato/dinosaur kale ( 4 bunches)
• 0.1 teaspoon salt 
• 3 ounces chorizo spanish chopped
• 3 tablespoons vegetable oil 
• 0.8 cup water 

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.
2. Line a plate with a paper towel; set aside.
3. Heat oil in a large (12-inch) nonstick skillet over medium heat until it shimmers.
4. Add garlic and toast, stirring frequently until golden (about 2 minutes).
5. Transfer with a slotted spoon to plate. Discard oil.
6. In the same skillet, cook chorizo over medium-high heat until browned (2 minutes).
7. Drain off all but 1/2 tablespoon fat from skillet.
8. Add kale (in handfuls) and toss until just wilted and bright green (about 3-4 minutes).
9. Add water and salt, and simmer, partially covered, until kale is just tender (6-10 minutes).
10. Sprinkle with crisped garlic; serve.