1/4 cup extra virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch of kale, stemmed with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
salt, black pepper and red pepper flakes to taste
2 tbsp red wine vinegar
- Heat olive oil in a large saute pan set over medium-high heat until it shimmers. Add garlic and cook until soft.
- Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 – 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 – 2 minutes. Season with salt and peppers, add vinegar and toss to combine.
Recipe courtesy of the NY Times