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Sauteed Kale with Vinegar

Sauteed Kale with Vinegar

Nadine Nelson
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Servings 4 persons

Ingredients
  

  • 3 tbsp olive oil 
  • 5 cloves garlic, peeled and sliced
  • 1 large bunch of kale, stemmed, with leaves coarsely chopped
  • 1/2 cup vegetable stock, white wine, or water
  • Kosher salt freshly ground black pepper and red pepper flakes to taste
  • 2 tbsp red-wine vinegar
  • Salt and pepper to taste 

Instructions
 

  • Heat olive oil in a large sauté pan set over medium-high heat until it shimmers.
  • Add garlic, and cook until soft.
  • Add kale to the pan, turn the heat to high and add the stock
  • Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 3 – 5 minutes, until it is soft and wilted, but still very green.
  • Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes.
  • Season to taste with salt and peppers, add vinegar and toss to combine.

Notes

Storage Instructions:
  • Let it cool: Allow the sautéed kale with vinegar to cool down to room temperature before storing it in the refrigerator. This will prevent condensation from forming inside the container and making the kale soggy.
  • Store in an airtight container: Place the sautéed kale with vinegar in an airtight container to prevent air from getting in and drying it out.
  • Label and date: Make sure to label the container with the date you prepared the sautéed kale with vinegar. This will help you keep track of how long it has been stored in the refrigerator.
  • Reheat properly: To reheat the sautéed kale with vinegar, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until it is heated through. Alternatively, you can reheat it on the stovetop over low heat, stirring occasionally, until it is heated through.
  • Use it up within 3-4 days: It is best to consume the sautéed kale with vinegar within 3-4 days of preparing it to ensure the best flavor and texture.