Chopped Kale with Hot Pepper Vinegar

• 1 cup white vinegar
• 2 serrano chiles, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 10 garlic cloves, thinly sliced
• 2 teaspoons ground caraway
• 3/4 pound kale, stems discarded and leaves coarsely chopped
• Salt and freshly ground pepper

1. In a small saucepan, bring the vinegar to a simmer.
2. Put the serranos in a small heatproof bowl; pour the hot vinegar over them.
3. Let cool, cover and refrigerate overnight.
4. In a skillet, heat the oil.
5. Add the onion and cook over moderate heat until softened, about 7 minutes.
6. Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes.
7. Add the caraway and stir in the kale.
8. Cover and cook over moderate heat until the kale is sizzling, about 2 minutes.
9. Uncover and cook, stirring, until the kale is just tender, about 2 minutes.
10. Season with salt and pepper and toss with 3 tablespoons of the vinegar; reserve the remaining vinegar for another use.
11. Serve the kale hot or warm.

white vinegar, serrano chiles, extravirgin olive oil, onion, garlic, ground caraway, salt

Taken from www.foodandwine.com/recipes/chopped-kale-with-hot-pepper-vinegar (may not work)