Author Notes
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
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Ingredients
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3 tablespoons
olive oil
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4 pieces
garlic, minced
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2 bunches
kale, cleaned, stemmed & torn into pieces
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1 cup
chicken broth
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3 tablespoons
red wine vinegar
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1/4 teaspoon
grated nutmeg
Directions
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Heat oil over medium in a large dutch oven. Add garlic. Saute until it begins to turn brown.
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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.
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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.
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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.
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