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Description
This is a technique that elevates basic sauteed greens into something even more savory and tender.
Ingredients
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1/4cup extra-virgin olive oil 3cloves garlic, peeled and sliced 1large bunch kale, stemmed, with leaves coarsely chopped 1/2cup vegetable stock, white wine or water Kosher salt, freshly ground black pepper and red-pepper flakes to taste 2tablespoons red-wine vinegar
Directions
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oiland stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quitegreen. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
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