Marti Kale

From Marti:

I made a Raw Veggie Christmas Tree for my party last week (left side of my sideboard).  The styrofoam "tree" was covered with kale, and then the veggies were anchored with toothpicks. It really was cute, but I had bought way too much kale from the local farm stand that is famous for it.  I have only had kale in salads or as a garnish, but the owner told me that you can cook it, just like any other "green."  I know you like veggies, so thought you might like the recipe I found from Bobby Flay. It was absolutely delicious, and I am going to insist on kale instead of spinach as my "go-to" side dish from now on!! (Recipe, below)

Sautéed Kale

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil

2 cloves garlic, finely sliced

1/2 cup vegetable (or chicken) stock or water

Salt and pepper

2 tablespoons red wine vinegar

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.