Sautéed Kale
Ingredients
- 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.