June 22, 2016
Dinner, Lunch, Side Dishes,
Vegetables, Garlic, Kale, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Summer, Winter, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Lovely simple recipe. I like to remove the stems & chop it fairly fine. The touch of vinegar gives a bit of tang to the kale. The recipe is by Bobby Flay"
Heat oil in a large skillet over medium high heat.
Add garlic, cook until soft but not coloured.
Raise heat to high.
Add stock & Kale, toss to combine.
Cover & Cook 5 minutes.
Remove cover & continue to cook, stirring until all the liquid has evaporated.
Season with salt and pepper.
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