Simply Sauted Kale

Did you know?
Kale is a member of the cabbage family and is highly nutritious being an excellent source of vitamin C and beta carotene which our body converts to vitamin A. It contains more iron and calcium than almost any other vegetable. Bioflavonoids, carotenoids and other cancer fighting compounds are abundant in kale. A 1-cup serving of cooked kale contains a day's supply of vitamin A and well over 50 percent of the daily requirements of vitamin C. As it is very filling and a cup of it has only 50 calories it is an ideal food for anyone who is weight conscious.

Here's an easy to make side dish of kale.

Ingredients:
1 tablespoon plus 1 teaspoon extra-virgin olive oil,divided
1-1 1/2 pounds kale, ribs removed, coarsely chopped
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

Method:
A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for this recipe, remove the tough ribs, and chop the kale, then wash it—allowing some water to cling to the leaves.The moisture helps steam the kale during the first stages of cooking. Heat 1 tablespoon oil 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. Stir in vinegar to taste and salt.

Enjoy this recipe!