- ¼ cup olive oil
- 2 Tbsp. minced garlic
- 2 cups diced onion
- 2 large bunches fresh kale, washed & coarsely chopped (allow clinging water to remain)
- ¼ cup diced smoked or salt-cured ham, optional
- 1 cup chicken stock
- Spanish sherry vinegar, to taste
- Kosher salt and freshly ground pepper, to taste
Heat the olive oil in a large, heavy pot set over medium-high heat until hot but not smoking. Add the garlic and onions and sauté 3-5minutes. Add the kale, diced ham and the chicken stock to the pot, cover, reduce heat to low setting and continue cooking 20-30 minutes or until the kale is tender. Season the cooked kale with salt, pepper and Spanish sherry vinegar to taste and serve.
Note: To keep the kale as green as possible, lift the lid off the pot once or twice during cooking.