Sauteed Kale

By á-46

Ingredients

• 1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
• 2 tablespoons olive oil
• 1 small red onion, halved lengthwise and thinly sliced crosswise
• 1 garlic clove, minced
• Pinch of dried hot red pepper flakes
• 1 tablespoon red-wine vinegar, or to taste
• 1/4 teaspoon salt

Details

Servings 1

Preparation

Step 1

Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes.

Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute.

Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

Cooks' note:
Sautéed kale keeps, chilled in an airtight container, 3 days.