Tuesday, January 15, 2013

Sauteed Kale

I never liked kale growing up, but I find increasing the cooking time (kale is very hardy and won't fall apart or get mushy) and adding the red wine vinegar adds a nice, bright layer of flavor without being too sour. Winter kale is much tougher, so be sure to add an extra 10+ minutes to the cooking time.

1.5 lb kale, stems removed and discarded, leaves chopped
2 medium cloves garlic, chopped or thinly sliced
1 c vegetable* or chicken stock; I make my own chicken stock and freeze it, so that's what I use
Kosher salt
Freshly ground black pepper or crushed red pepper flakes
Red wine vinegar

Heat the EVOO in a dutch oven over medium heat. Add the garlic and kale, tossing with tongs to coat the leaves and distribute the garlic. Saute for a couple of minutes, then add the stock, stirring again briefly. Cover, lower the heat to medium-low, and cook for 20 minutes, giving it an occasional stir, until the kale is nice and tender and almost all the stock has evaporated. Season with salt and pepper, and sprinkle the red wine vinegar over your serving.

*Remember if you buy vegetable stock, 99% of the time, the ingredient "flavoring", including "natural flavoring" is a form of MSG. Sneaky.

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