This is a quick, simple kale side dish boosted with a spike of red wine vinegar and nutmeg. It's a great, hearty substitute for sauteed spinach, and is especially good with southern and spicy foods (I most often pair this with jerk chicken!). —One Hungry Mama
2 to 4
kale, cleaned, stemmed & torn into pieces
Heat oil over medium in a large dutch oven. Add garlic. Saute until it begins to turn brown.
Add kale, tossing to coat with oil and garlic. You may need to do this in batches, allowing one batch to wilt slightly before adding the next.
Once all of the kale is slightly wilted, add 1/2 cup chicken broth. Turn heat to medium-high and cook for about 1-2 minutes, until liquid cooks off. When it has, add remaining 1/2 cup broth, cover, turn heat to medium-low, and let cook for about 20 minutes, until kale is tender.
Uncover and turn heat to medium. Cook for 1-2 minutes, allowing most of excess liquid to cook off. Add nutmeg and vinegar. Cook just a few more minutes, until sauce cooks down to a nice coating.