|Combine the oil, garlic, and crushed red pepper in a large saucepan. Cook for about 1 minute over medium heat.|
|Add kale, salt, and 1 1/2 cups of water and cover. Increase the heat to medium-high and bring to a boil. 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: 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.