Quick-Braised Kale With Oil And Vinegar
serves 2-4
Here's a quick, easy way to cook kale (or just about any green). Adding the oil and vinegar at the end of cooking keeps the flavors fresh and bright. Add more or less oil and vinegar to suit your taste.
2 bunches (about 1 1/2 pounds) kale, stemmed and cut into ribbons
1 tablespoon olive oil
2 tablespoons Champagne vinegar
prep: 10 minutes
total: 20 minutes
large sauté pan with cover
tongs
1. Remove and discard the kale's stems. Cut the leaves into ribbons.
2. Combine the kale and a splash of water in a large sauté pan. Cover and cook over medium-high heat, tossing occasionally with tongs, until the kale is bright green and tender, 5-10 minutes.
3. Remove the lid to let excess moisture evaporate. Toss the kale with oil and vinegar and season with salt and pepper to taste.
2. Combine the kale and a splash of water in a large sauté pan. Cover and cook over medium-high heat, tossing occasionally with tongs, until the kale is bright green and tender, 5-10 minutes.
3. Remove the lid to let excess moisture evaporate. Toss the kale with oil and vinegar and season with salt and pepper to taste.
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