Kale or leaf cabbage is one of certain cultivars of cabbage grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head.
Chop the kale leaves into 1-inch pieces. Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top. Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
