This recipe is sooo good, and sooo good for you!

🥣 Don’t be surprised at how much uncooked kale this is, once you get it prepped. It will cook down a lot!

Note: if you don’t have any chicken or veggie stock on-hand, plain water will work, too.

Simple Sautéed Kale
(serves 4)

2 tbsp olive oil, divided
1 lb kale (450 g), chopped and coarse stalks removed.
½ cup (125 ml) low-sodium chicken or vegetable stock
3 cloves garlic, minced
¼ tsp crushed red pepper
3 tsp red wine vinegar
¼ tsp sea salt

Heat 1 tbsp of oil in a large pot over medium heat. Add the kale and cook about 2 minutes, tossing frequently.

Add the stock and reduce the heat to medium-low. Cover the pot and cook until the kale is tender, about 15 minutes, stirring frequently.

Make a small spot in the bottom of the pan and add 1 tbsp of olive oil, allowing it to heat up before adding the garlic. Let it cook for 1-2 minutes before stirring into the kale. Add the red pepper flakes and vinegar, stirring well. Taste and add salt if necessary (depending on your stock, it might be salty enough).


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