Braised Kale

May 26, 2017


  • 1 pound of young kale, well washed
  • 8 cloves of garlic, mashed in a garlic press or finely chopped
  • 1 tablespoon vegetable oil
  • 1 cup of water (more may be needed)
  • 1/4 teaspoon ground pepper
  • 1/4 cup red wine vinegar
  • Pinch of salt


  1. In a large sauté pan or a large pot, heat the oil over a medium heat.
  2. Add the garlic. Cook until fragrant.
  3. Add the kale and the water.
  4. Turn the heat down to low and simmer the greens.
  5. Stir the kale from time to time.
  6. Add more water if you have to.
  7. Cook until the kale is done, the stems will be very tender.
  8. Add the salt, pepper, and red wine vinegar.