1 1/2 lbs fresh kale, discard stems, slice leaves into thin strips
2 cups water
1 tbsp olive or canola oil
8 garlic cloves, thinly sliced
1 tsp red wine vinegar
1/4 tsp salt
1/4 tsp red pepper flakes, optional

In a large saucepan, bring the kale and water to a boil over medium-high heat.  Place a lid on pan and cook approximately 8 minutes until the kale is tender but still bright in color.  Drain in a colander.

While kale cooks, heat the oil in a large nonstick skillet over medium heat.  Add the garlic and cook, stirring, until garlic is golden brown.  Be careful not to burn garlic! Should take no longer than 4 minutes to get golden brown.

Add the drained kale, the vinegar, salt, and red pepper (if using); stir to mix together well.

Note: File Photo

Yield: 4 to 6 servings
Per 1/2 cup – Approximately 83 calories, 4 g protein, and 13 g carbs.

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