Braised Kale with Balsamic Vinegar
by Brenda Langton, Tastemaker in Residence
1 Bunch Kale (3/4 pound, 5 to 6 large leaves)
1 Tbsp. Olive oil
1 Small onion, halved and sliced thin
1 tsp. Soy sauce
1 tsp. Balsamic vinegar
- Clean the kale leaves under running water. Remove and discard the stems and any tough ribs. Stack the leaves and cut them into 1-inch strips.
- Heat the oil in a large sauté pan. Add the onions and cook until soft. Add the kale and stir, mixing the leaves with the onions and lightly coating the leaves with oil.
- Add 1/4 cup of water and cover the pan. Reduce the heat and simmer the greens for 5 minutes. Check to see whether you need to add some more liquid. If the pan is dry, add 2 more Tbsp. of water. Continue cooking for another 5 minutes. The cooking time will depend on how tender the greens were to start with and how soft you like them. Taste a piece to determine whether you want the kale to cook a little longer. If there is still liquid in the pan when the kale is done, remove the cover and cook it off.
- Add the soy sauce and balsamic vinegar. Stir to combine.
Makes 4 servings.