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Sautéed greens

Sautéed greens
  • 4 ServingsServings


  • 2 large bunches of kale, washed and dried
  • 2 cloves of garlic peeled and minced
  • Olive oil
  • Several tablespoons Chicken stock


  1. Cut the leaf from the stem of the kale. Cut the leaf pieces into bite size pieces. Cut the stem into bite size pieces.
  2. Place a large sauté pan over medium heat. Lightly coat the pan with olive oil. Sauté the kale lightly until softened (about 3 minutes). Add the garlic and Sauté until the leaves start to wilt (about 2 minutes) add the chicken stock and cover the pan. Reduce the heat to low and continue to cook until the leaves are tender (about 5 minutes).
  3. Season with Salt and pepper