Ingredients
- 1 Tbsp. extra-virgin olive oil divided
- 1-1 1/2 lb. kale ribs removed, coarsely chopped
- 1/2 cup water
- 1/4 tsp. crushed red pepper
- 2-3 tsp. sherry vinegar or red-wine vinegar
- 1/4 tsp. salt
- 2 cloves garlic minced
Instructions
- Heat 1 tablespoon oil in a Dutch oven over medium heat.
- Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
- Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes.
- Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute.
- Remove from the heat and toss together.
- Stir in vinegar to taste and salt.
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