Ingredients:
2 bunches kale
1 cup water, divided
2 large heads broccoli, trimmed and cut into florets
2 tablespoons olive oil, divided
4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper, plus more for garnish
¾ teaspoon sea salt
Directions:
1. Remove tough ribs and stems from the kale leaves; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2-3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining ½ cup water. Transfer kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
2. Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often until tender and browned in spots, 4-6 minutes. Transfer to the bowl. Heat remaining oil in the pan, add the broccoli and cook, stirring often, until tender and browned in spots, 4-6 minutes. Transfer to the bowl.
3. Heat butter, garlic, and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1-2 minutes. Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine.
Serves 12