Sauteed Kale - Iron Chef Style

I usually go into the Organic Farm Shop in Wicklow, this visit I got some lovely Fennel, some Italian Garlic and some lovely Kale. I would normally blitz the kale in a food processor, sir fry then add to some creamy mashed potato with some spring onions as an accompanyment. So I wanted something different.

I found this recipe online by Chef Bobby Flay. The recipe is cooked in 15 minutes, it fresh, crunchy and full of flavour. Will be cooking Kale this way from now on.

Ingredients
Serves 4

1 1/2 pounds or 680g young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic finely sliced
1/2 cup vegetable stock or water ( I used Knorr gel pots - veg stock)
salt & pepper
2 tablespoons red wine vinegar

Directions
Heat olive oil in a large saucepan over medium to high heat. Add the garlic and cook until soft, but not coloured. raise heat to high, add the stock to 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 and add vinegar.