Sauteed Kale with Garlic and Vinegar

From Chez Pannise Vegetables by Alice Waters

This is a basic method of cooking greens that works equally well with nearly all leafy greens. To use in a simple pasta dish, cook some pasta while you sauté. When both are done, toss them together and moisten with a little more olive oil and ladle of the pasta cooking water.

2 lb kale Salt
3 Tbsp olive oil
3 cloves garlic, chopped

Strip kale leaves from stems and cut away midribs of large leaves. Chop coarsely and wash. Drain but do not spin dry. Heat a large sauté pan and add olive oil and enough kale to cover the  bottom of the pan. Allow the greens to wilt before adding more. When all the kale has been added, season with salt, stir in the garlic, and cover pan. Greens will take from a few minutes to 15 minutes to cook, depending on maturity. Once tender, remove lid and allow excess water to cook away. Turn off heat and stir in vinegar.

Serves 4 to 6.

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