• 1/4 cup extra virgin olive oil
• 3 cloves garlic - peeled and sliced
• 1 large bunch of kale - stemmed and leaves coarsely chopped
• 1/2 cup vegetable stock, white wine or water
• kosher salt, fresh ground black pepper,red pepper flakes to taste
• 2 Tbsp red-wine vinegar

1. Heat olive oil in a large saute pan until it shimmers. Add garlic and sliced stems and cook until soft.
2. Add kale to the pan, turn the heat to high and add the liquid. Toss the greens in the oil and stock, then cover and cook fro approx. 5-7 min., until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1-2 min. Season to taste with salt and peppers, add vinegar and toss to combine.

Serves: 4         Total cook time: 12 min
Source: NYT cooking app