A Simple Side of Kale

Kale is one of those vegetables that falls into the "dark leafy greens" category so you know it has to be good for you. It's also one of the few green vegetables readily available during the colder months because it's incredibly hearty. Cold weather is not only unpleasant (in my opinion) but it's not conducive to growing a lot of green produce. Fortunately spring seems to be upon us and hopefully we'll be seeing tons of new items at the farmers' markets in the weeks to come. Anyway, back to kale. So we know it's full of vitamins and antioxidants but the tricky part can be how to cook it. Kale has the potential to be somewhat bitter, which is probably why some people say they don't like it. However, if prepared correctly, it can be absolutely delicious and a great option during the colder months. It can also be found most of the year at many supermarkets. The key to cooking it quickly and removing the bitterness is to boil it in a large pot of water before sauteing it. The sauteing allows you to mix in additional flavors and wilt the leaves a little without overcooking them. I used some leftover red wine vinaigrette which gave a great balance of tangy and sweet to the kale.

Kale in Red Wine Vinegar

• 1 large bunch kale
• 1 tbsp olive oil
• 1 tsp honey
• 2 tbsps red wine vinegar
• Salt and pepper

Bring a large pot of water to a boil and season with salt.
Remove the stems from the kale and discard. Tear the leaves into pieces.
Boil the kale, stirring to make sure all leaves are submerged, for about 5-7 minutes. Leaves should be tender but not mushy.
Heat olive oil in a saute pan.
Saute the kale, stirring in honey and vinegar, for about 5 minutes.
The kale will not wilt down a lot but should be tender and the vinegar should be mostly dissolved.
Season with salt and pepper and serve immediately.

For a printable recipe click here