Sauteed Baby Kale


kaleWell, first things first — 2 cloves of garlic will never be enough for the Mr. This kale recipe uses the tried but true combination of supergreens and vinegar . You can use chicken stock, if you prefer, as well as adding matchstick carrots, chopped tomatoes, pepper flakes to the mix . . . anything you like to customize it to your palate. My son doesn’t like vinegar as much as we do so I gave him the option of eating the kale plain or with a bit of infused olive oil.  Leftovers would be great used in eggs, stir fry, pasta dishes, etc. Served here with Lasagna.




  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar


  1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
  2. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
  3. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

~from Bobby Flay


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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