Kale is packed with antioxidants such as beta-carotene and vitamin C, and it’s one of the world’s healthiest foods. Research has shown that eating vegetables in the cabbage family, such as kale, may lower the risk of some cancers. A cup of raw kale provides over 100 percent of the recommended daily amount of vitamins A and K.
Sautéed kale involves a technique that elevates basic sautéed greens into something even more savory and tender. Sautéing kale is a quick and delicious way to prepare this nutrition powerhouse. Fresh garlic adds a punch of savory goodness to this simple side dish.
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[1 bunch kale, chopped]
[2 tablespoons olive oil]
[3 garlic cloves]
[cook until soft]
[1/2 cup vegetable broth]
[cook covered for 5 minutes]
[2 tbsp red wine vinegar]
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