Garlicky Kale

Recipe Brought to you by FoodFit
Preparation time: 10 minutes
Cooking time: 20 minutes

2 pounds kale, about 2 bunches
4 tablespoons extra virgin olive oil
4 or 5 cloves garlic
pinch red pepper flakes
splash red wine vinegar
salt to taste
freshly ground black pepper

Remove stems from the kale and chop the leaves coarsely. Wash and drain
well but do not dry. Heat a large sauté pan, add 3 tablespoons of the
olive oil and enough kale to cover the bottom of the pan, and cook over
high heat while stirring to rotate the leaves. Add more kale as the leaves
wilt. When all the kale has been added, season with salt, cover and reduce
the heat to medium. Cook, stirring occasionally; the cooking time will
depend on the maturity of the kale. Young kale will be tender after 4 to 5
minutes. It may be necessary to add a splash of water if the leaves begin
to scorch. When the leaves are tender, remove the lid and allow any excess
water to cook away. Remove the kale to a warm bowl and set aside. Add the
remaining tablespoon of olive oil to the pan along with the garlic and red
pepper. Sauté just until you smell the aroma of garlic. Sprinkle the
garlic and red pepper over the kale and toss with a splash of vinegar.
Adjust the salt and pepper to taste. Serve warm or at room temperature.

Nutrition Facts Serving size: about 1/3 cup Calories 163 Total Fat 10 g
Saturated Fat 1 g Protein 5 g Total Carbohydrate 16 g Dietary Fiber 3 g
Sodium 163 mg Percent Calories from Fat 53% Percent Calories from Protein
12% Percent Calories from Carbohydrate 36%


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