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Clean recipe · cooking.nytimes.com

Sautéed Kale

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
15 min
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Ingredients

  1. ¼ cup extra-virgin olive oil
  2. 3 cloves garlic, peeled and sliced
  3. 1 large bunch kale, stemmed, with leaves coarsely chopped
  4. ½ cup vegetable stock, white wine or water
  5. Kosher salt, freshly ground black pepper and red-pepper flakes to taste
  6. 2 tablespoons red-wine vinegar

Instructions

  1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
  2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. 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.