1 bunch pesticide-free Kale
1/4 cup red wine vinegar
1/4 tsp extra virgin olive oil
1/2 lemon, juiced
1/2 cup chicken stock (or favorite stock)
Salt & Freshly Ground Pepper as desired
OPTIONAL: Crispy bacon bits
Wash Kale leaves, tear into 3” pieces, and allow to drain in colander.
Place sauté pan on medium heat, add olive oil, covering bottom of sauté pan. Add Kale and stir with tongs until kale is completely covered with oil.
Add red wine vinegar and broth, cover and allow to simmer until tender, about 10-15 minutes.
Toss with lemon juice. Salt and Pepper as desired with one final toss, and place in serving bowl.
Garnish with crispy bacon bits and/or freshly grated parmesan cheese if desired.
Shown with Cod and Cucumber Dill Sauce.