Sauteed Kale

 

Ingredients

• 1 lb kale (tough stems and center ribs discarded and leaves cut into 1 inch wide strips 8 cups)
• 2 tbsps olive oil
• 1 red onion (halved lengthwise and thinly sliced crosswise)
• 1 garlic clove (minced)
• 1 pinch pepper flakes (dried hot red)
• 1 tbsp red wine vinegar (taste)
• 1/4 tsp salt          

Preparation

Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

Cooks' note: Sautéed kale keeps, chilled in an airtight container, 3 days.

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