1 1/2 lbs kale, stems and leaves coarsely chopped
2 TB olive oil
crushed red pepper flakes, to taste
2 garlic cloves, finely sliced
1/2 c water
salt and pepper
2 TB balsamic vinegar
DirectionsHeat olive oil in a large saucepan over medium-high heat.
Add crushed red pepper flakes, and let them sizzle in the oil a bit.
Add the garlic and cook until soft, but not colored.
Raise heat to high, add the water and kale and toss to combine.
Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all the liquid has evaporated. Best to have the kale remain bright green, though.
Season with salt and pepper to taste and add the vinegar.