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Basic Sautéed Kale

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Course: Side Dish
Servings: 2


  • 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


  • 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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