Sauteed Kale Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
180
FAT
37%
CHOL
0%
SOD
13%

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Ingredients for 4 servings

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil

2 cloves garlic, finely sliced

Salt and pepper

2 tablespoons red wine vinegar

1/2 cup vegetable stock or water

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