| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 1 bunch baby kale, stems removed, cut into 1/2-inch lengths
- 1 bunch black kale, stems removed, cut into 1/2-inch lengths
- Kosher salt
- 1/4 cup chicken stock
- 1 tablespoon sherry vinegar
Instructions
- Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.
- Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.
- Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.
- Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 140 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |
Reviews
Simple and good. Discarding the sauteed garlic was a great idea, not bitter. I let it braise longer because i like greens softer. Sherry vinegar gave it a mild acidic taste. Really good with my pork tenderloin.
Easy and delicious!
Anything Anne Burrell cooks will be superb. This cook is under-rated. Should be rated with Ina Garten, that’s for sure. Ma. Burrell lets the kale speak for itself; pungent, yet warm and savory thank heavens, flavor not hidden
Please do not base your decision to make this recipe on the previous review. First, this person is obviously not serious in his intent. Second, this dish is a great accompaniment to lots of richer dishes-piquant, great texture, savory, not to mention nutritious.