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Sautéed Kale

Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 3 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 cup vegetable broth Salt and pepper
  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large saucepan over medium-high heat. Add garlic and cook until soft.
  • Raise heat to high, add the broth and kale and toss to combine. Cover and cook for 5 minutes.
  • Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Keyword creamy potato kale soup