Total Time: 15 min
Prep: 5 min
Cook:10 min
Yield:4 to 6 servings
Level:Easy
Ingredients
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 1 bunch baby kale, stems removed, cut into 1/2-inch lengths
- 1 bunch black kale, stems removed, cut into 1/2-inch lengths
- Kosher salt
- 1/4 cup chicken stock
- 1 tablespoon sherry vinegar
Directions
- Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.
- Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.
- Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.
- Serve immediately.
Recipe courtesy Anne Burrell