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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