Thursday, May 20, 2010

Sauteed Kale

Who here loves kale? Who has even heard of it? I freaking love kale, even more than I love spinach. So, on a whim at the store today, I picked up a bunch to make for lunch.


1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock 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.