- 1 ½ lbs. young kale, stems and leaves coarsely chopped
- 3 tbsp. olive oil
- 2 cloves garlic, finely sliced
- ½ c. chicken stock, vegetable stock, or water
- Salt and pepper
- Pepper flakes (optional)
- 2 tbsp. red wine vinegar (optional)
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise the heat to high, add the stock and kale, and toss to combine. Cover and cook for five minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add the vinegar.