1 Tbsp. olive oil plus 1 tsp olive oil, divided 1-11/2 pounds kale, ribs removed, coarsely chopped 1/2 cup water 2 cloves garlic, minced 1/4 tsp crushed red pepper 2-3 tsps. of sherry or red wine vinegar 1/4 tsp salt
SparkPeople Sponsored Video
Heat 1 tbsp. oil in Dutch oven over medium heat. Add kale and cook 2-3 minutes until bright green tossing with spoon. Add water and reduce heat to medium low, cover and cook, stirring occasionally until tender for 12-15 minutes. Push kale to one side, add the remaining 1 tsp oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 1-2 minutes. Remove from the heat and stir in vinegar and salt to taste. Yields 4 servings at a 1/2 cup each
I make this similarly, but use less oil, fry the garlic and red pepper first, then toss in the kale and mix it for a minute with tongs to get the garlic and pepper off the bottom. Cover for 2 minutes until cooked. I also use lemon juice instead of vinegar. Yum!
I thought this was okay, although I had to add a good bit of salt. I'm glad I only made enough for myself, though, because my husband and son wouldn't even taste it. This was my first time eating kale.