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Sauteed Kale

From Our Kitchen


1 ½ pounds kale, stems and leaves coarsely chopped
3 Tbsp. olive oil
2 garlic cloves, thinly sliced
½ cup vegetable stock or water
2 Tbsp. red wine vinegar
salt and pepper


Heat olive oil in a large sauce pan 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.