Wednesday, July 9, 2014
Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination.
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Cooking Tip)
1/2 cup water
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2-3 teaspoons sherry vinegar or red-wine vinegar
1/4 teaspoon salt
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.