Sauteed Kale

Name: Sauteed Kale
Ingredients: 1/4 cup extra-virgin olive oil; 3 cloves garlic, peeled and sliced; 1 large bunch kale, stemmed, with leaves coarsely chopped; 1/2 cup vegetable stock, white wine or water; Kosher salt, freshly ground black pepper and red-pepper flakes to taste; 2 tablespoons red-wine vinegar

6 ingredients

6 steps

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Directions

1

Heat olive oil in a large saute pan set over medium-high heat until it shimmers.
2

Add garlic, and cook until soft.
3

Add kale to the pan, turn the heat to high and add the stock.
4

Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green.
5

Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes.
6

Season to taste with salt and peppers, add vinegar and toss to combine.