Olive oil and slices of garlic add to this second dish of leafy greens a classic Italian flavor. one serving: (4 total) Calories one 78, total fat 11 g, saturated fats g., proteins 6 g., carbohydrates 18 g. fiber, g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 15 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. coarsely chopped young kale cabbage (leaves and stems)
- 3 tbsp. l olive oil
- 2 thinly sliced cloves of garlic
- 1/2 tbsp. vegetable stock or water
- Salt and pepper
- 2 tbsp. l red wine vinegar
Recipes with similar ingredients: kale, garlic, wine vinegar
Recipe preparation:
- Heat in a large frying pan over medium heat. olive oil. Add garlic and fry until soft, but not brown. Increase the heat to high, add the broth and cabbage and mix well. Cover and simmer for 5 minutes. Remove the lid and continue cooking, stirring until all liquid will not evaporate. Salt and pepper to taste and add vinegar.
