1 bunch organic Kale, coarsely chopped
3 tbs extra virgin olive oil
2 cloves organic garlic finely chopped
½ cup of vegetable stock
Salt and pepper to taste
2 tbs balsamic vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.