Recipe: Sauteed Balsamic Kale

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!

Did any of you try kale this week, maybe for the first time?  I’d love to hear your opinion on this superpower-packed food.

Shared at Allergy-Friendly Friday, Fat Tuesday, Hearth and Soul Blog Hop, Full Plate Thursday, Monday Mania, Homestead Barn Hop, Real Food 101, Slightly Indulgent Tuesday, and Traditional Tuesdays.

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8 Responses to Recipe: Sauteed Balsamic Kale

  1. What a delicious way to serve kale! I’ve eaten it before, but I have never cooked it. I know that’s awful but I’ve always been a bit intimidated by it, however I think this may well be the recipe that gets me to try it! Thank you for sharing this post with the Hearth and Soul hop.

    • Cook says:

      I’ve actually never eaten kale raw. I have recipe for kale caesar salad that look delicious. Just be careful with the balsamic vinegar. Start on the light side and add in. The kale tends to soak it up, then it is really strong!

  2. Miz Helen says:

    I just love Kale and all of is wonderful goodies that it brings to our bodies. This is a great simple way to prepare it that we will really enjoy. Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. We love kale this way. Also, instead of the vinegar we like Bragg’s liquid aminos.

  4. Pingback: Spotlight Recipe: Spiced Pork & Our Allergy Meal Plan | The Willing Cook

  5. Cindy Hebert says:

    I have a friend who grows Kale yearly as she loves it and always shares it with me. Until I found this recipe I never shared her enthusiasm. Siince I love the flavor of balsalmic I can hardly wait to to try it tonight! Thanks for the suggestion, and look for my reply of bbq balsamic kale 🙂


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