Ingredients 3 Tbsp olive oil 1 1⁄2 lbs young kale, stems and leaves coarsely chopped 2 cloves garlic, finely sliced 1⁄2 Cup chicken broth salt and pepper 2 Tbsp red wine vinegar Instructions 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 com-bine. Cover and cook for 5 minutes.