INGREDIENTS
• 1 1⁄2 lbs kale, stems and leaves coarsely chopped
• 2 tablespoons olive oil
• crushed red pepper flakes, to taste (optional)
• 2 garlic cloves, finely sliced
• 1⁄2 cup vegetable stock or 1⁄2 cup water
• salt and pepper
• 2 tablespoons balsamic
DIRECTIONS
• Heat olive oil in a large saucepan over medium-high heat.
• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
• 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 (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
• Season with salt and pepper to taste and add vinegar.
• Heat olive oil in a large saucepan over medium-high • heat. • Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil. • 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 (most) the liquid has evaporated. I like the kale to still remain bright-ish green. • Season with salt and pepper to taste and add vinegar.
