|In a medium Dutch oven, warm the oil over medium heat. Add the garlic and crushed red pepper. Cook and stir (with the tongs) for about 30 seconds.|
|Add a fistful of kale then step back as the oil will spit. Add the rest of the kale then the salt and water. Cover and increase the heat to medium-high. Cook for 8 to 10 minutes. For extra credit, stir the kale at the midway point.|
|Once cooking is complete, the water should almost be gone. In the event water evaporates too quickly, add more water to keep the kale moist. If too much water is left over, which is often the case for us, boil the kale uncovered until most of it evaporates.|
|Serve the stewed kale hot or at room temp.|
source: adapted from Jacques Pepin's Essential Pepin
If using this technique to cook spinach, you only need to cook it for 1 minute instead of 8 to 10. Escarole will need 2 to 3 minutes.