Kale Saute

A simple and tasty method of serving this very healthy green.

INGREDIENTS
1          bunch of fresh young kale
2          tablespoons olive oil
4          cloves of garlic, minced
2/3       cup low sodium chicken broth
2          tablespoons white wine vinegar
½         teaspoon dried thyme
½         teaspoon dried sage

METHOD

Prepare the kale by removing the hard stems in each leaf, then chop the kale into about 1 inch square pieces and set aside. Using a large skillet, add the olive oil over medium heat. Add the garlic and cook for 2 to 3 minutes – do not let it brown. Remove and discard the garlic.

 Add the chicken broth, the vinegar and the spices and stir to mix them. Add the kale, cover and cook for 6 to 7 minutes, stirring several times. Test the kale to see if it is soft and if the liquid is absorbed. If the kale needs more cooking and the pan is dry, add ½ cup water and continue to cook for another 5 minutes, covered.

Serve immediately garnished with freshly grated Italian hard cheese such as Parmesan, Parmigiano-Reggiano or Asiago. This dish will serve well as a side dish for four people.