Time: 15 min.
Complexity: easily
Servings: 4

Olive oil and bits of garlic give this leafy green main course a classic Italian flavor.

Ingredients:

• 700 g coarsely chopped young kale (leaves and stems)
• 3 tbsp. l. olive oil
• 2 cloves of garlic, thinly sliced
• 1/2 cup vegetable broth or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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kale, garlic, wine vinegar

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Preparation:

Step 1
• Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until softened but not browned.
  
  Increase the heat to high, add the broth and cabbage, and stir well. Cover and simmer for 5 minutes. Remove the lid and continue cooking, stirring, until all the liquid has evaporated. Season with salt and pepper to taste and add the vinegar.

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