Braised Kale

As much as I love my raw kale, if it's a colder day outside, or you're serving something that simply doesn't suit that dish, here's another great option!

• Saute garlic in olive oil in a dutch oven over medium.
• Add some diced plum tomatoes.
• Add some washed, spun-dry kale that you've torn manually.
• Stir, add a splash of red wine or broth and cover.  Let simmer for a few minutes and then turn the flame off.

(Technically, a braise would cook much longer than this, however, I prefer to only lightly cook it so as to preserve more of the nutrients.)

Let sit while you plate the rest of your meal and enjoy this warm kale preparation!