Sautéed Kale
Recipe: https://recipestripper.com/recipes/f2551ee8-f024-451f-9db5-abd5a11bd1ee
Original source: https://cooking.nytimes.com/recipes/12874-sauteed-kale

This is a technique that elevates basic sauteed greens into something even more savory and tender.
Yield: 4 servings
Total time: PT15M

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