700 g Kale, stems and leaves
3 tbsp olive oil
2 cloves garlic, finely chopped
1/2 cup vegetable broth or water
2 tbsp balsamic vinegar or wine (or to taste)
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Olive oil is heated in a large skillet or saucepan over medium-high heat. Add the chopped garlic and cook until soft, but should not be colored. PLATES increased to high, add chopped Kale and water or broth and stir well. Cover with a lid and boil for 5 minutes. Remove the lid and Kale cook, stirring, until all the liquid evaporates. Season with salt and pepper and add the vinegar. * The recipe is Beansby Flay.