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1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
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1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
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1/4 teaspoon crushed red pepper
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2-3 teaspoons sherry vinegar or red-wine vinegar
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Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
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