Sauteed Kale

1 1/2 pounds of Black (Lacinata) or Red Kale
3 tablespoons olive oil
2 cloves garlic, sliced goodfellas fine
1/2 cup chicken or vegetable stock
1 teaspoon Salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar
1/4 teaspoon. red pepper flakes

YIELD: 4 servings

COURSE: Vegetables and Sides

CUISINE: American


  1. In a large saute pan, over medium heat add the olive oil; when hot add the onion and cook until the onion is lightly browned, 4 to 5 minutes. Add the garlic and cook for another 1 to 2 minutes.
  2. 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 and add vinegar.