Sautéed Kale

This recipe serves:  4

2 teaspoons olive oil
2 pounds kale
salt to taste
freshly ground black pepper
splash red wine vinegar
1. Wash the kale and shake off any excess water. Remove any tough stems.

2. Heat the oil in a heavy bottomed pan over medium heat.

3. Add the kale and toss quickly until the greens are just wilted, about 30 seconds. Sprinkle the kale with the red wine vinegar and toss.

4. Divide evenly on 4 warmed plates.

Serving Size: about 3/4 cup

SEE ALL THE FACTS

• Print this recipe