Why is EVERYTHING being replaced by kale lately? Kale Caesar salad? Give me back my romaine. Kale chips? How dare you. But there is one way I’ll gladly eat it — cooked down with lots of vinegar. This Sauteed Kale with Balsamic has become a regular in my house.
As we all strive to eat healthier, we have to get creative to keep things interesting and sustainable. If you don’t like raw kale, don’t eat it just because some health guru on the internet says you should. Prepare it in a different way. Blend it up in a fruit smoothie. Do whatever works for you.
This Sauteed Kale with Balsamic is a great side for pretty much any dish. Try it with my Honey Mustard-Glazed Chicken Thighs or these Weeknight Turkey Burgers. Oh, kale to the yeah!
Makes 4 servings
Ingredients
16 cups chopped fresh kale
1 small onion, chopped small
2 garlic cloves, minced
5 tablespoons olive oil
4 tablespoons balsamic vinegar
Salt and pepper
Directions
1. Heat 2 tablespoons olive oil in large saucepan over medium heat. Saute onion about 1 minute, then add garlic and cook just until fragrant.
2. Add kale and remaining olive oil. If needed for space, add a few handfuls of kale at a time. Stir well to prevent burning of onion and garlic. Cover and cook about 4 minutes, stirring occasionally. The goal is to let the kale get a little crispy but not burnt.
3. Add balsamic and season with salt and pepper, to taste. Stir to incorporate and cook uncovered about 4 minutes.
