Ingredients:
- 3/4 cup DIVINA Pitted Kalamata Olives, drained, halved (reserve 1 tbsp brine)
- 2 tbsp Extra virgin olive oil
- 2 cloves Garlic, sliced
- 1-2 Fresno chile peppers, seeded, sliced (can substitute other red chile or red pepper flake)
- 1 bunch Kale, ribs removed, chopped
Directions:
- Heat oil, garlic, chile pepper and olives in large sauté pan over medium heat until garlic is softened and very fragrant, but not browned
- Remove half of olive mixture and reserve for garnish
- Add kale to sauté pan along with olive brine, 1/3 c of water, and cook covered 2-3 minutes or until just slightly wilted
- Uncover and cook until moisture is cooked off, another 2-3 minutes
- Serve with reserved olive mixture scattered over top
