Sauteed Lacinato Kale

Sauteed kale is such a simple pleasure, and it’s even simpler if you don’t have to de-stem it. For this method, it’s better to use lacinato over curly kale as the stems are much more delicate.

Warm a few splashes of olive oil in a large heavy bottomed pot over low heat. Add a couple thinly sliced cloves of garlic and cook until fork tender and the flavor is imparted into the oil.

Next, pour in a half a cup of water, vegetable, or chicken stock along with a bunch of coarsely chopped kale. Turn the heat to medium high, cover, and cook for approximately five minutes. Uncover and simmer until all the liquid has evaporated.

Salt and pepper to taste. And if you have it, drizzle with a fine extra virgin olive oil.

Happy spring!