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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale. Ingredients:
1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups) |
2 tablespoons olive oil |
1 small red onion, halved lengthwise and thinly sliced crosswise |
1 garlic clove, minced |
pinch of dried hot red pepper flakes |
1 tablespoon red-wine vinegar, or to taste |
1/4 teaspoon salt |
Directions:
1. Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.
3. Cooks' note: Sautéed kale keeps, chilled in an airtight container, 3 days.
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