Basic Sauteed Kale

• 1 tablespoon extra-virgin olive oil
• 1 pound kale, ribs removed, coarsely chopped (see Tip)
• 1/2 cup water
• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 teaspoons sherry vinegar or red-wine vinegar
• 1/4 teaspoon salt

1. Heat 1 tablespoon oil in a Dutch oven over medium heat.
2. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
3. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes.
4. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute.
5. Remove from the heat.
6. Stir in vinegar to taste and salt.

extravirgin olive oil, kale, water, extravirgin olive oil, garlic, red pepper, sherry vinegar, salt

Taken from allrecipes.com/recipe/basic-sauteed-kale/ (may not work)