Chef’s Academy Chef Instructor Ryan McGuire creates a sauteed greens dish.
My Essentials Olive Oil 3 tbsp
Garlic 1 tbsp
Food Lion Red Pepper Flakes
Kale (or other favorite greens) 1 1/2 lbs
My Essentials Salt 1/2 tsp
Food Lion Black Pepper 1/4 tsp
My Essentials Chicken Stock 1/2 cup
Food Lion Cider Vinegar 2 tbsp
Heat olive oil in a pan on medium-high heat. Add the garlic and cook until soft, then add the red pepper flakes.
Turn up heat a little higher and add kale (or favorite greens), salt, and pepper. Toss to combine, being careful not to splash hot oil on yourself.
Add vinegar to the pan and toss greens until vinegar has just about been absorbed, then add your chicken stock and reduce the heat to let simmer for about 5 minutes.