Once I figured out how to roast kale into chips, I decided that I was done with Kale recipes forever. Once a week kale chips and I was happy. For a while. Then I started craving something new. So under the theory that Bobby Flay never leads you wrong, I tried this. It's super simple, but returns great results. It will definitely be part of the regular rotation!
- 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.