10 garlic cloves, thinly sliced
2 tablespoons avocado oil
4 teaspoons capers, drained
1 pound kale-destemmed, washed, and cut into 1-inch pieces
½ teaspoon sea salt
¼ cup water
1 teaspoon balsamic vinegar
ground black pepper
Heat oil over medium heat in a large frying pan and add garlic. Sauté until golden brown, about 2-3 minutes. Add capers and sauté for another minute. Add kale, salt, black pepper, and water. Use tongs to toss kale, pushing uncooked leaves to the bottom until all the greens are wilted. Cover and simmer until kale is tender, about 5 minutes. Remove cover and turn up heat until liquid is evaporated. Remove pan from heat and add the vinegar. Serve immediately over quinoa or brown rice.
Recipe provided Karma Chow.
