Kale leaves should be soaked in a big basin of water for about two minutes, or until sand and dirt start to sink to the bottom. Remove the kale from the bowl without allowing the leaves to dry, and take off and discard the stems right away. Make 1-inch-long strips out of the kale leaves.

In a large skillet, heat olive oil over medium heat. Cook and stir garlic for approximately a minute, or until it begins to sizzle. Place greens in the skillet and cover with a lid.

Kale takes 5 to 7 minutes to turn bright green and become just little soft when stirred with tongs.