I’ve sautéed collard greens, turnip greens, and Swiss chard, so when I saw that my grocery store started carrying baby kale, I wanted to give it a try too!
I started by heating up some garlic and a sprinkle of crushed red pepper in olive oil.
Then I added the kale in batches and cooked it down.
I added a splash of apple cider vinegar to the mix and allowed the kale to cook for just a couple of minutes until it looked wilty but not too squishy.
We ate the sautéed kale with grilled chicken and grilled corn!