Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons olive oil
  • 4 pieces garlic, minced
  • 2 bunches kale, cleaned, stemmed & torn into pieces
  • 1 cup chicken broth
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon grated nutmeg

Instruction

  • Heat oil over medium in a large dutch oven. Add garlic. Saute until it begins to turn brown.
  • Add kale, tossing to coat with oil and garlic. You may need to do this in batches, allowing one batch to wilt slightly before adding the next.
  • Once all of the kale is slightly wilted, add 1/2 cup chicken broth. Turn heat to medium-high and cook for about 1-2 minutes, until liquid cooks off. When it has, add remaining 1/2 cup broth, cover, turn heat to medium-low, and let cook for about 20 minutes, until kale is tender.
  • Uncover and turn heat to medium. Cook for 1-2 minutes, allowing most of excess liquid to cook off. Add nutmeg and vinegar. Cook just a few more minutes, until sauce cooks down to a nice coating.