Lake City-based Hunger Intervention Program (HIP) works to bring food to local families and now seniors through its Healthy HIP Packs Program, meal programs, and by advocating for our hungry neighbors.
Makes about 4 servings
Adapted from Bobby Flay
Tips to keeping kale fresh:
Look for kale with firm, deep green leaves and avoid the ones that are wilted or have yellow spots. Also, keep kale in the coldest part of the refrigerator in a loosely wrapped bag. Otherwise, it will quickly wilt and turn bitter.
1 ½ pounds kale, stems removed and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
½ cup vegetable stock or water
Salt and pepper to taste
2 tablespoons red wine vinegar
- Heat olive oil in a large saucepan over medium-high heat. Add the garlic and onions. Cook until soft.
- Raise heat to high, add the vegetable stock (or water) 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. Add vinegar.
- Serve and enjoy!