1 bunch red kale
vinegar (red or white wine)
1. Rinse and trim the kale. Kale is full of good-for-you vitamins and minerals so eat it up!
2. Heat oil in a large skillet. Add kale and vinegar. The vinegar gives the bitter greens an upbeat kick! You could even use fresh squeezed lemon juice, if you were in the mood 🙂
3. Cook until tender, about 15 minutes. This photo shows the greens halfway. You can cook them even longer, if you like them more tender.