Kale

I eat Kale almost every week now. Kale provides a powerful addition to salads, especially when coupled with other embellished ingredients such as red pepper flakes, dry-roasted peanuts or an Asian dressing.

I also happen to like the traditional Portuguese soup, Caldo Verde, which combines the flavors of potatoes, sausage and kale.

So here’s an impressive statistic: Kale has more nutritional value for fewer calories than almost any other food around.

With Bobby Flays recipe, you sauté the Kale in olive oil making it healthier than it already is!

Bon Appetit!


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

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