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


  1. 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.
  2. 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. 
  3. 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.
  4. Add the soy sauce and balsamic vinegar. Stir to combine.

Makes 4 servings.