Sautéed Kale

Thank you to Leslie, a CSA shareholder, for sharing this "delicious and easy" kale recipe with us, which comes from a 2003 issue of Gourmet magazine.

Sauteed Kale

makes 1 serving (plus leftovers)

1 lb kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)

2 T olive oil

1 small red onion, halved lengthwise and thinly sliced crosswise

1 garlic clove, minced

pinch of dried hot red pepper flakes

1 T red-wine vinegar, or to taste

1/4 t salt

1. Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes.

3. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute.

4. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through.

5. Remove from heat and stir in vinegar and salt.

Note: Sautéed kale can be kept in an airtight container in the refrigerator for up to three days.