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Sautéed kale
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| Sponsored by: Sauteed Kale Ingredients | |
| 1 1/2 pounds | young kale, stems and leaves coarsely chopped |
| 3 tablespoons | olive oil |
| 2 cloves | garlic, finely sliced |
| 1/2 cup | vegetable stock |
| water, alternative | |
| Salt | |
| pepper | |
| 2 tablespoons | red wine vinegar |
Directions
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.
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