Saut'eed Kale

By 12_34

Ingredients

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

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" heavy skillet over moderately high heat until hot but not smoking, then saute' onion, stirring occasionally, until softened, 6-8 minutes. Add garlic and red pepper flakes and saute' 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.

*Sauteed' kale keeps, chilled in an airtight container, 3 days.