Time: 15 min.
Complexity: easily
Servings: 4 - 6

Kale is a treasure trove of vitamins and nutrients. But, as often happens, not all healthy foods are tasty. Some people enjoy kale's natural bitterness, while others find it unpalatable. This recipe will help you prepare a delicious kale, offsetting its bitterness with the more familiar piquant flavor of garlic, hot pepper, and red wine vinegar. Furthermore, the kale is simmered in broth for just a few minutes, making it more digestible without significantly diminishing its nutritional value. Drizzle the sautéed kale with vinegar and serve as a side dish with any meat or fish dish.

Ingredients:

• 1 bunch kale, stems trimmed, leaves cut into 1cm lengths.
• Olive oil
• 3 cloves garlic, crushed
• A pinch of crushed red pepper
• 1/4 cup chicken broth
• 1 tbsp sherry 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, red pepper flakes, sherry vinegar, garlic

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Preparation:

Step 1
• Heat olive oil in a large skillet, add the garlic cloves, and crushed red pepper flakes. Place the skillet over medium heat and cook the garlic until golden and fragrant. Remove the garlic from the oil and discard.
Step 2
• Add the cabbage to the pan and stir to coat with oil. Season with salt and add the chicken broth. Cover and cook for 2-3 minutes.
Step 3
• Remove the lid and stir until the cabbage is evenly cooked. Let all the liquid evaporate and drizzle the cabbage with sherry vinegar. Taste the cabbage to ensure it's perfectly salted. Serve immediately.

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