SAUTÉED KALE

I love kale and use it often in soups. I finally decided to let it stand on its own, using an Italian cooking method for many greens, and it has become a favorite. This recipe is a quick, easy, healthy and delicious side dish.

INGREDIENTS

• 2 pounds kale
• 2 tablespoons olive oil
• 6 large cloves garlic, sliced
• Salt and pepper to taste
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons Balsamic or red wine vinegar
• Water as needed
• Crushed red pepper flakes (optional, see notes below)

Remove the stems from the kale and discard. Coarsely chop or tear the leaves. Rinse well in cold water until clean. Drain off excess water. Heat a large skillet over medium-high heat. Add the oil and garlic. When the garlic starts to sizzle, add the kale and toss well. Add the salt, pepper, nutmeg and vinegar. Add just enough water to moisten the bottom of the pan. Cover, reduce to medium, and cook until desired tenderness, about 10 to 15 minutes, adding more water if needed. Remove lid, and cook over high heat just until any excess moisture is removed. Serve immediately, or keep warm over very low heat.

Notes: Kale, like all greens, shrinks as it cooks. The pan may seem very full at first but, as the kale wilts, toss it so the bottom comes to the top, and you will have plenty of room. Also, because it cooks down, be cautious about the amount of salt to start. You can always add more later. As noted, the crushed red pepper flakes are optional. They can be added with the garlic, but I prefer to pass them when serving so everyone can decide how much, if any, to use. Cider vinegar is a good option if you prefer it to the Balsamic or red wine vinegar.