Sauteed Kale with Parmesan and Balsamic Vinegar

We've just discovered how much like kale. I've enjoyed it in smoothies and Zuppa Toscana (an Italian sausage, potato and kale soup) so I decided to try it sauteed. I was not disappointed, it was delicious!

• 5-6 cups coarsely chopped kale
• 2 tablespoons olive oil
• 1/2 cup chicken or vegetable stock
• 1 tablespoon balsamic vinegar
• 2 cloves garlic
• 2-3 tablespoons shredded Parmesan
• salt and pepper to taste

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Add the stock and kale and toss to combine. Cover and cook for 5 minutes. 
2. Remove cover and continue to cook until most of the liquid has evaporated. Season with salt and pepper to taste, and add vinegar. 
3. Remove from heat, sprinkle with Parmesan, and cover till cheese has melted. Enjoy!