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Sautéed Kale
Yield: 4 servings
Ingredients:
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup vegetable stock or water
- 1/4 teaspoon salt
- pepper
- 2 tablespoons red wine or sherry 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.