Sauteed Kale

By kathleentirpak

Ingredients

• 1 bunch kale leaves, stemmed and chopped
• 2 Tablespoons olive oil
• 2 cloves of garlic, crushed
• 1 large quartered and thinly sliced
• white onion
• 1/2 medium-sized red pepper thinly sliced
• 1/4 to 1/2 cup chicken broth
• 1 Tablespoon vinegar,
• preferably white wine vinegar
• a hefty dash of Tabasco sauce

Preparation

Step 1

To prepare kale : wash well by swishing in a sink full of water, drain in colander, remove stems, wash and drain again, stack leaves and cut into thin strips. Heat olive oil at medium in a large heavy saute pan. Add onion, red pepper, and garlic. Cook until soft, about 4 minutes. Add about 1/3 of the kale, cook until almost wilted, stirring, about 2 minutes, adding the rest of the kale in batches until all is wilted. Add 1/4 cup of chicken broth and toss vegetables to moisten. Add more stock if needed to keep kale from sticking. Add vinegar and hot sauce, cover pan, and simmer on low until kale is tender, about 15 minutes. Remove garlic cloves and serve hot.