SAUTEED KALE

Sauteed Kale image

Provided by Anne Burrell

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Previous Next

Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1 bunch baby kale, stems removed, cut into 1/2-inch lengths
1 bunch black kale, stems removed, cut into 1/2-inch lengths
Kosher salt
1/4 cup chicken stock
1 tablespoon sherry vinegar

Steps:

Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.
Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.
Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.
Serve immediately.