Holiday Kale Salad

• 2 bunches raw kale, ribs removed, leaves torn in two
• 1/2 cup extra-virgin olive oil
• 9 cloves garlic, smashed, skin removed
• salt

1. In your biggest sauteé pan over high heat, pour about 3 tablespoons olive oil and add 3 cloves of garlic. Quickly heat the oil and lightly brown the garlic cloves. Add 1/3 of the kale leaves and season with kosher salt. With kitchen tongs, turn the leaves so that they are all exposed to the hot pan. Remove first batch to a bowl and repeat with second and third batch. (With each one, pour about 3 tablespoons olive oil, add 3 garlic cloves and 1/3 kale leaves and season with salt). Continue until all leaves have been sautéed. Serve warm.