Chef Bobby Flay's Sauteed Kale

Kale - another vegetable I'd never cooked before in my life came in last week's veggie box from the Homegrown Food Co-Op. This recipe from Chef Bobby Flay is a winner on all counts - it's fast, easy and tasty.

I sauteed three cloves of sliced garlic (recipe says two, but I love garlic) in about three tablespoons of olive oil. Let the garlic soften, but don't let it brown, because you are going to crank the heat to high once the kale goes in. Turn the heat to high, add the coarsely-chopped head of kale and a quarter cup of water (vegetable stock would be preferable), stir it a little, then cover it to cook for about five minutes. After that, uncover it and let the rest of the liquid evaporate while stirring. Remove it from the heat and season with salt, pepper and about 2 tablespoons of red wine vinegar, and you are finished. It takes about 15 minutes at most from start to finish.