Sautéed Kale

Ingredients:

  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced                                                Sauteed Kale
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar

Method:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Source: Food Network

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