INGREDIENTS

INSTRUCTIONS

Roughly chop the kale leaves into 1-inch pieces, then wash and drain
throughly. In a large skillet, heat the olive oil 2 minutes. Add the
garlic and lightly brown, then immediately add the kale. Turn the  kale
leaves to coat evenly with the olive oil and to prevent the  garlic
from burning on the bottom of the pan. Season with salt and  pepper.
Continue to saute the kale leaves 3 to 4 minutes. Reduce the  heat to
medium and add the chicken stock. Cover the pan and cook the  kale in
the stock 5 minutes more. Remove the cover, add the red wine,  and
continue to braise the kale in the red wine and stock until  nearly all
of the liquid has evaporated. The entire cooking process  will take 12
to 15 minutes, at which time the kale should be tender  and the liquid
cooked off. This recipe yields 6 to 8 servings.  Recipe Source:
MICHAELS PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show
# ML-1B36 broadcast 11-21-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  11-30-1997
Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 89.2mg
Potassium: 52.2mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g