Ingredients
1 bunch kale1 tablespoon olive oil3 garlic cloves, minced2/3 cup water1/4 teaspoon salt1/8 teaspoon crushed red pepper flakes1 tablespoon balsamic vinegar
Preparation
Trim kale, discarding the thick ribs and stems. Chop leaves. In a Dutch oven, saute kale leaves in oil until wilted. Add garlic; cook 1 minute longer.
Stir in the water, salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender. Remove from the heat; stir in vinegar.
