1 ½ lbs kale, stems and leaves coarsely chopped
2 tablespoons olive oil
Crushed red pepper flakes to takes (optional)
2 garlic cloves, finely sliced ( I used crushed from a bottle)
½ cup vegetable stock or ½ cup water
Salt and pepper
2 tablespoons balsamic vinegar
Heat olive oil in a large saucepan over medium high heat
Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil
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 (most) of the liquid has evaporated (I like the kale to still remain bright green)
Season with salt and pepper to taste
Serves 4
