1 bunch Lacinato/dinosaur kale, coarsely chopped, 1 clove garlic, minced, 1 Tbsp olive oil, pinch
of Italian seasoning (or basil), 2 Tbsp balsamic vinegar, Salt
and ground black pepper to taste
Wash the kale thoroughly. I prefer the Lacinato kale, because it is easier to clean than the curly variety. If the stems are really thick, please remove. Coarsely chop the kale and cook in a large, covered saucepan over medium-high heat until the leaves just start to wilt. Don’t be surprised, by the disappearing kale (it will be reduced in half). Uncover the pan and stir in the garlic, herbs, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.
Wash the kale thoroughly. I prefer the Lacinato kale, because it is easier to clean than the curly variety. If the stems are really thick, please remove. Coarsely chop the kale and cook in a large, covered saucepan over medium-high heat until the leaves just start to wilt. Don’t be surprised, by the disappearing kale (it will be reduced in half). Uncover the pan and stir in the garlic, herbs, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.
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