4
  • 1 1/2lbyoung kale, stems and leaves coarsely chopped
  • 3Tbspolive oil
  • 2cloves garlic, finely sliced
  • 1/2cupvegetable stock or water
  • Salt and pepper
  • 2Tbspred wine vinegar
  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add garlic and cook until soft, but not colored.
  3. Raise heat to high, add the stock and kale and toss to combined.
  4. Cover and cook for 5 minutes.
  5. Remove cover and continue to cook, stirring until all the liquid has evaporated.
  6. Season with salt and pepper to taste and add vinegar.
Adapted from Bobby Flay, Food Network
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