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
Serves: 2 to 4
tablespoons olive oil
pieces garlic, minced
bunches kale, cleaned, stemmed & torn into pieces
cup chicken broth
tablespoons red wine vinegar
teaspoon grated nutmeg
- 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.