Recipe Archives->Vegetables->Garlic Kale

Garlicky Kale

2 pounds kale, about 2 bunches
4 tablespoons extra virgin olive oil
4 or 5 cloves garlic
pinch red pepper flakes
splash red wine vinegar
salt to taste
freshly ground black pepper

Remove stems from the kale and chop the leaves coarsely. Wash and
drain well but do not dry. Heat a large saute pan, add 3 tablespoons
of the olive oil and enough kale to cover the bottom of the pan,
and cook over high heat while stirring to rotate the leaves. Add
more kale as the leaves wilt. When all the kale has been added,
season with salt, cover and reduce the heat to medium. Cook, stirring
occasionally; the cooking time will depend on the maturity of the
kale. Young kale will be tender after 4 to 5 minutes. It may be
necessary to add a splash of water if the leaves begin to scorch.
When the leaves are tender, remove the lid and allow any excess
water to cook away. Remove the kale to a warm bowl and set aside.
Add the remaining tablespoon of olive oil to the pan along with the
garlic and red pepper. Saute just until you smell the aroma of
garlic. Sprinkle the garlic and red pepper over the kale and toss
with a splash of vinegar.  Adjust the salt and pepper to taste.
Serve warm or at room temperature.

Printable version: garlic-kale.txt.