Instructions

• Heat 4 tablespoons extra virgin olive oil in large pan over medium-high heat. Add garlic and cook until soft and fragrant (about 1 minute).
• Add kale and turn heat to high. Pour in stock and toss kale to coat. Cover and cook for 5 to 7 minutes, until wilted but still vibrant green.
• Uncover and cook for 1 to 2 more minutes, stirring occasionally, until most liquid has evaporated.
• Season to taste with salt and pepper. Add vinegar and toss well before serving.