• ¼ cup extra-virgin olive oil

  • 3 cloves garlic, peeled and sliced

  • 1 large bunch kale, stemmed, with leaves coarsely chopped

  • ½ cup vegetable stock, white wine or water

  • Kosher salt, freshly ground black pepper and red-pepper flakes to taste

  • 2 tablespoons red-wine vinegar


  1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.

  2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.