Sauteed Kale

Cook that kale!

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. Remove cover and con-tinue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.