CSA Week 5: Kale

Bonus recipe this week! Kale is one of my new favorite veggies. I love the look and texture of the leaves, and they're really nutrient dense.

I've never cooked with kale, so I asked a friend how she typically prepares it. She suggested gently wilting the greens and topping with a little balsamic vinegar. This is my interpretation of her recipe...

Sauteed Kale with Balsamic Vinegar

2 T. extra virgin olive oil
1/2 red onion, diced
3 cloves garlic, minced
1 large bunch of kale
2 T. balsamic vinegar
1/4 cup parmesan cheese
Salt and pepper, to taste

Heat olive oil over medium-high heat. Add onion and garlic, cook until fragrant (about 1 minute). Add kale, allow to wilt. Stir in balsamic vinegar and parmesan cheese. Season with salt and pepper. Serve immediately.

This was a definate hit at our table. The balsamic vinegar took on a lovely sweet flavor when cooked with the greens. We let the kale wilt, but not completely tenderize, so the stems still had a nice bite to them. We'll definately make this again.