Sauteed Kale

Kale is loaded with vitamins and minerals such as calcium, iron, B6 potassium and much more.

• 1 lb kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
• 2 tablespoons olive oil
• 1 small red onion, halved lengthwise and thinly sliced crosswise
• 1 garlic clove, minced
• Pinch of dried hot red pepper flakes
• 1 tablespoon red-wine vinegar, or to taste
• 1/4 teaspoon salt

Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and saute, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.