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Prepare the Kale: Start by rinsing the kale leaves thoroughly under cold running water. Then, remove the tough stems by holding the base of the stem with one hand and stripping the leaves off with the other. Discard the stems or save them for other uses.
Chop the Kale: Stack the kale leaves and roll them up tightly like a cigar. Slice the rolled leaves into thin strips, creating ribbons of kale.
Sauté the Kale: Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it brown.
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