Sautéed Kale or Collards

We tend to focus on quick and easy recipes in this newsletter.  But a few spices or seasonings make all the difference.  Here’s a standby recipe that you should have at-the-ready for your greens.

Fresh onion or fresh garlic, chopped and ready to sauté
1 bunch of kale or collards, coarsely chopped
Olive oil
1/2 cup vegetable stock, Sake, chicken stock or water
Salt and pepper
Red wine vinegar

Heat the olive oil in a large saucepan and add the chopped garlic or onion.  Fry until soft.  Raise heat to high and add the greens.  Toss them to coat them in the oil.  Add the stock/sake or water and toss again to combine.  Cover and cook for five minutes.  Remove the cover and continue to cook, stirring until all the liquid has evaporated and the greens are tender.  Season with salt and pepper to taste and add the vinegar.