This is a technique that elevates basic sautéed greens into something even more savory and tender.

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Name: Sautéed Kale
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup Extra virgin olive oil; 3 cloves Garlic peeled and sliced; 1 large bunch Kale stemmed, with leav es coarsely chopped; 1/2 cup vegetablew stock, white wine or water; 2 tablespoons Red wine vinegar; Kosher Salt to taste; Freshly ground pepper to taste; Red pepper flakes to taste

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INGREDIENTS

1/4 cup Extra virgin olive oil
3 cloves Garlic ; peeled and sliced
1 large bunch Kale ; stemmed, with leav es coarsely chopped
1/2 cup vegetablew stock, white wine or water
2 tablespoons Red wine vinegar
Kosher Salt ; to taste
Freshly ground pepper ; to taste
Red pepper flakes ; to taste

Servings

INSTRUCTIONS

1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.

2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted,, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

NOTES

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Nutrition

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Serving Size: 1 Serving (16g)
Recipe Makes: 4 Servings

Calories: 64
Calories from Fat: 58 (91%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 39.9mg		1 %
Potassium 21.1mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 64

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