Earlier this week, I discussed the wonderful health benefits of kale. I linked up the recipe for Two Bean Soup with Kale to get you started. We enjoy that soup, but one of our favorite ways to prepare kale (and spinach, for that matter) is the recipe below.
I am not kidding you when I say that the balsamic kale (or spinach) is the first thing eaten on my kids plates. They beg for more. In fact, just last night when I served this side dish, my 3-year said, “It taste like candy.” I am not kidding you!!! I thought that was a bit of a stretch, but it is delicious nonetheless.
So, add this simple 4 ingredient kale recipe to your recipe box and try it soon. It is naturally allergy-friendly and healthy, healthy, healthy!
Sauteed Balsamic Kale
You can substitute fresh or frozen chopped spinach for the kale.
- 1 bunches kale
- 2 tablespoons olive oil, extra-virgin
- 1 tablespoons garlic, minced
- 1/4-1/2 cups balsamic vinegar
1. Clean and chop kale. In a large saute pan, cook garlic in olive oil until you smell the aroma. Immediately add kale to pan and stir around with garlic. I promise that you want to add the entire bunch of kale as it drastically reduces when steamed -- just fit the lid on as best you can. Close with lid to steam for 5 minutes, or until properly wilted. (If necessary, add a tad bit of water for the steaming.)
2. Add balsamic vinegar to pan and stir around so that all the kale is coated. Allow to saute in kale for about 3 minutes on low, or until most of the balsamic vinegar has been absorbed by the kale.
Serve and Enjoy!