Prep: 5 minutes

Cook: 10 minutes

Makes: 4 servings

2 tbsps. Green Chili Oil
2 tbsps. Lemon Balsamic
2 cloves garlic, peeled and thinly sliced
¾ pitted Kalamata olives, drained and halved
1 bunch kale, ribs removed and chopped

Remove half of the olive mixture and reserve for garnish.

Add kale to pan along with olive brine, 1/3 cup of water, and the lemon balsamic. Cook covered, for 2-3 minutes, or until slightly wilted.

Uncover and cook until moisture is cooked off, about another 2-3 minutes.

Serve hot with remaining olive mixture scattered over the top.