Ingredients Jump to Instructions ↓

  1. 1 bunch kale

  2. 1 tablespoon olive oil

  3. 3 garlic cloves, minced

  4. 2/3 cup water

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon crushed red pepper flakes

  7. 1 tablespoon balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Trim kale, discarding the thick ribs and stems. Chop leaves. In a Dutch oven, saute kale leaves in oil until wilted. Add garlic; cook 1 minute longer. Stir in the water, salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender. Remove from the heat; stir in vinegar. Yield: 4 servings.


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