Sauteed Kale Recipe
Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add 2 cloves garlic & cook until softened. Before the garlic colors, raise heat to high, add1/2 cup stock & 1.5lbs kale (leaves AND stems), tossing to combine. Cover and cook 5 minutes. Remove lid, cook while stirring until all liquid evaporates. Season withsalt & pepper, add 2 tablespoons vinegar (red wine vinegar is best but I’ve used apple cider vinegar with good results).
Sweet & Savory Kale Recipe
Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in 1 small onion(diced) & 2 cloves garlic (minced). Cook & stir until the onion becomes translucent (approx 5 min). Stir in 1 tablespoon mustard (dijon is best but I’ve used regular yellow mustard), 4 teaspoons white sugar, 1 tablespoon cider vinegar, and 1.5 cups stock. Bring to a boil over high heat. Stir in 4 cups kale (stemmed & torn). Cook covered 5 minutes, until wilted. Boil uncovered 15 minutes/until liquid has reduced in half. Season with salt & pepper.