2. In a large skillet or wok, heat 2 tablespoons of the oil over high heat. Add half of the garlic and stir for 1 minute. Add half of the kale and stir-fry for 3 to 4 minutes, until it turns bright green. Transfer to a large bowl and repeat with the rest of the oil, garlic, and kale. Taste the kale; if it doesn't seem tender enough, replace all the kale in the skillet, add 3 to 4 tablespoons water, cover, and steam for a few minutes. (The kale can be prepared ahead and reheated right before serving.)
What happens when you pair two chefs and a card-carrying chemist? Ari Daniel was invited into the kitchen of Kimball House to observe.