Sautéed Kale

Name: Sautéed Kale
Total time: 15 min
Ingredients: 1/4 cup extra-virgin olive oil; 3 cloves garlic, peeled and sliced; 1 large bunch kale, stemmed, with leaves coarsely chopped; 1/2 cup vegetable stock, white wine or water; Kosher salt, freshly ground black pepper and red-pepper flakes to taste; 2 tablespoons red-wine vinegar

5.0

(2.1k)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 4

Author : Sam Sifton

christmas easter hanukkah

Ingredients

Remove All · Remove Spices · Remove Staples

1/4 cup extra-virgin olive oil3 cloves garlic, peeled and sliced1 large bunch kale, stemmed, with leaves coarsely chopped1/2 cup vegetable stock, white wine or waterKosher salt, freshly ground black pepper and red-pepper flakes to taste2 tablespoons red-wine vinegar

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.

Step 2

Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oiland stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quitegreen. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.