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Kale Braised in Red Wine
1 pound kale
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup chicken oth
1/2 cup red wine
Salt and pepper
Wash the kale and remove the leaves from the woody stems.
Heat the olive oil in a large skillet over medium heat. Add the garlic and saute until lightly golden. Add the Kale, stir to get it covered in olive oil, and saute for three to four minutes. Add the chicken stock, salt, and pepper, and cover. Cook for five minutes.
Remove cover and add the wine. While stirring frequently, cook until nearly all the liquid has evaporated. Taste the kale, checking for tenderness and seasoning. Serve immediately when the kale is cooked to desired tenderness.
