Photo by: Photo: José Picayo; Styling: Jocelyne Beaudoin
To streamline prep, look for bags of prewashed, prechopped kale.
Cooking Light DECEMBER 2010
1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently. Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
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