Simply sautéed kale seasoned with the big blast of sherry vinegar is a deluxe combination.
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 to 1 1/2 pounds kale, ribs removed, coarsely chopped (see Ingredient Tip)
- 1/2 cup water
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 2 to 3 teaspoons sherry vinegar or red-wine vinegar
- 1/4 teaspoon salt
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.
Ingredient Tip: A 1 to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for this recipe, remove the tough ribs, chop coarsely then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
80 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 176mg sodium; 7g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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