2 T. coconut oil
1 bunch kale, washed and chopped
1 T. garlic, chopped
Thoroughly wash the kale and remove the stems. Chop the leaves up into bite-size pieces and dry them, either in a salad spinner or on paper towels.
In a large wok, heat oil to almost the smoking stage—hot! Toss in the garlic, then kale. The kale will shrink fast, so cook quickly—about a minute. Drain on paper towels. Season with garlic salt.