Crispy kale with parsley

1 kg kale
2 pp. Olive oil
sea salt ( Himalayan table salt is preferable ) and black pepper
3 pp. Finely chopped fresh parsley
1 tsp. Ground nutmeg

1. Wash and chop the cabbage.
2. Heat the olive oil in a saucepan.
3. Add the cabbage and sauté over low heat until tender.
4. Add salt and pepper to taste.
5. Add the parsley and nutmeg.
6. Leave it on the fire for another 1 minute.
7. Serve it as soon as it is ready.