Monday, August 18, 2014


Pictured below is a  kale in it's natural state.  There are different varieties, but they are all very green and the leaves are pretty firm and substantial.  When you look at it, it may conjure painful childhood memories of eating spinach and other leafy green vegetables, but let me assure you...this is not your momma's slimy version of leafy green vegetables.  

When you saute kale, you need more than what feels right because it cooks down and "wilts."  Don't skimp because once you've tasted it, you will definitely want more.  The method for cooking it is simple, but believe me, the taste is more complex.  When you try this recipe, do not leave out the red wine vinegar.  This final touch brightens the entire dish and really  makes it sing!  If all of this isn't reason enough to saute kale, look up the nutrition facts. It is a super food, not only big on taste, but big on nutrients.



1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar


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.

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