Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons Balsamic or red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for up to 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Other tips from those who have tested the dish:

• · Water works as well as stock – many preferred this, in fact.

• · Carmelized onion sautéed with the garlic adds nice flavor.

• · Different types of vinegar could be substituted, but if you don’t like this flavor, leave it out.

• ·Lemon juice could be used in place of vinegar

(from Bobby Flay of the Food Network)