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.