Wednesday, January 27, 2010

Sauteed Kale

This tasted a lot like cut grass, or leaves. We pretended to be brontosaurus and choked some down medicinally, but I don't think anyone will be asking for it. On the plus side, when we put it down the disposal, I think it really gave it a stiff cleaning.


  • 1 1/2 pounds kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup water
  • salt and pepper
  • 2 tablespoons red wine vinegar
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 combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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