-Wash 1 bunch of kale.

-Cut the leaves into ½ inch wide ribbons.

-Thinly slice 2 cloves of garlic.

-Heat a 10-12 inch sauté pan over medium-high heat until hot.

-Add the following:

2 TBS olive oil

3 rinsed anchovy fillets

the sliced garlic

-Cook until the garlic is light brown, about 1 minute.

-Add the kale and cook stirring constantly until wilted, about 5-6 minutes.

-Season with salt and pepper to taste and serve with the following:

½ lemon squeezed overtop

Some grated Parmesan if desired.