Recipe adapted from here.
1 1/2 pounds kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoon onion, minced
1/2 cup vegetable stock or chicken stock
4 slices of bacon, cooked and crumbled
2 tablespoon apple cider vinegar
Heat olive oil in a large saucepan over medium-high heat. Add garlic and onion; cook until soft but not colored. Pour in stock and kale. Toss to combine.
Cover and cook for 5 minutes. Remove the cover and continue to cook, stirring continuously until all the liquid has evaporated. Season with salt and pepper. Sprinkle in bacon. Drizzle with vinegar.
|Sauteed kale with cheese stuffed chicken and corn.|
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