March 29, 2011

Pan-toasted Kale with Balsamic Vinegar

Since last summer's farmer's markets, I have fallen in love with kale. Why? It's one of those magic super-vegetables with sky-high nutrient value. But mainly, it tastes great, even raw. Am I weird? Probably.

A friend at work loves kale too and mentioned that growing up her mother would cook it and drizzle it with vinegar. So I decided to try it. Lovely!

Pan-Toasted Kale with Balsamic Vinegar
1 bunch kale
1 Tbsp. olive oil
salt and pepper, to taste
1 tsp. balsamic vinegar

Wash and dry kale leaves and tear into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add kale to skillet and sprinkle with salt and pepper. Saute, stirring frequently, until kale is toasted and starting to get browned spots. Remove from skillet and toss with balsalmic vinegar. Taste, adjust seasoning by adding more salt, pepper, or vinegar.

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