Sautéed Kale

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons low sodium vegetable broth

2 cloves garlic finely sliced

1/2 cup low sodium vegetable broth or water

Salt & Pepper

2 tablespoons of red wine vinegar

Directions

Heat 3 tbs. low sodium vegetable broth in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the broth 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.