These instructions are for a 1- to 2-person serving of appreciated kale. About half of one of these bags.

Phases

1. Corn starch slurry (prep)
2. Shards of garlic (prep)
3. Slow-garlicked olive oil
4. Normal-speed-browned garlic in the garlic oil
5. White wine and scraping
6. Salting
7. Corn starch slurry (usage)
8. Garlic again and then kale
9. Lemon

Ingredients

• 1.5 tablespoons of unsalted butter
• 5 cloves of garlic
• 3-4 tablespoons of olive oil
• 3 fl oz of white cooking wine
• 1/4 of a lemon
• Kale
• Red pepper flakes

1. Corn starch slurry (prep)

Mix 2 fl oz of cold water with 1 teaspoon of corn starch

2. Shards of garlic (prep)

We are combining the flavor of garlic slowly infused in olive oil, garlic quickly browned, and garlic almost raw.

Cut 2.5 cloves into medium-sized chunks that are big enough to withstand 10 minutes of low heat.

Cut 1.5 cloves into thin slices.

Dice the remaining clove.

3. Slow-garlicked olive oil

Put some olive oil on low heat.

Add the medium-sized garlic chunks and some red pepper flakes.

Let it be for 10 minutes.

4. Normal-speed-browned garlic in the garlic oil

Add the butter.

Turn the heat to medium.

Put the garlic slices in and let them brown for 60-90 seconds.

5. White wine and scraping

Pour the white wine into the pan and make sure anything that’s caramelized is unstuck from the bottom of the pan and adrift in the wine.

Wait 3 minutes to let the wine cook.

6. Salting

Add some salt and stir it in until dissolved.

Taste the sauce with a spoon.

Repeat these two steps until the sauce is delicious and a little too strong.

7. Corn starch slurry (usage)

Add the corn starch slurry, mixing thoroughly, and let it cook for three minutes.

8. Garlic again and then kale

Add the raw garlic, let it sit in the pan for 15 seconds, then add all the kale and start mixing it all together.

Make sure all of the kale is coated.

Take the kale out within 3 minutes.

9. Lemon

Add lemon.