A delightful and easy-to-make sautéed kale recipe with a savory garlic twist.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is heated evenly before adding the oil to prevent sticking.
Add the red pepper flakes and let them infuse the oil for about 30 seconds.
Stir constantly to avoid burning the spices.
Add the garlic and sauté until fragrant, being careful not to burn it.
Lower the heat if the garlic starts to brown too quickly.
Increase the heat to medium-high, add the kale, and toss to coat it in the oil and spices.
Tear the kale into bite-sized pieces for easier cooking and eating.
Pour in the water, cover the skillet, and let the kale steam for 5 minutes.
Check occasionally to ensure the water hasn't completely evaporated.
Remove the cover and continue cooking until the liquid has evaporated and the kale is tender.
Stir frequently to prevent sticking and ensure even cooking.
Season with salt and black pepper to taste, and drizzle with vinegar before serving.
Taste the dish before adding salt, as the vinegar may already provide enough flavor.
Serve the sautéed kale warm as a side dish or a topping for grains or proteins.
Garnish with a sprinkle of red pepper flakes for an extra kick.
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