A recipe archive that has evolved now to house kid friendly gluten free and dairy free fare.
Wednesday, January 27, 2010
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.