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V Braised Kale

Courtesy Farmfresh.org -- to table in less than 15 minutes -- serves 3-5

1 bunch kale
1/4 cup vegetable broth, or water
3-4 garlic clove(s), minced
2 tablespoons soy sauce, or 1/2 teaspoon salt

There are many different varieties of kale, each with its own distinctive texture and flavor. A variety of green kale is widely available in grocery stores. Two favorites that are not as common are Red Russian and Lacinat, which are sold in natural food stores, at farmers markets and in specialty supermarkets. For a slightly different flavor, substitute collard greens, a traditional Southern favorite, for the kale.

Wash kale thoroughly. Remove any tough stems. Cut or tear leaves into small pieces. Set aside.

Heat water or broth in a large skillet. Add garlic and cook over medium-high heat, stirring often, until garlic begins to soften, about 1 minute. Do not let garlic brown.

Reduce heat to medium and stir in kale. Sprinkle with soy sauce, if using. Cover and cook, stirring frequently. Add extra water, a tablespoon at a time, if kale begins to stick. Kale is done when it is bright green and tender, 3 to 5 minutes. If using salt instead of soy sauce, first transfer the kale to a serving dish and then sprinkle it with the salt. Toss lightly to mix. Serve at once.