Rating: 4.1 stars
217 Ratings
  • 5 star values: 101
  • 4 star values: 72
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 12

This is an old Italian family favorite for kale.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 side dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

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Nutrition Facts

92 calories; protein 3.8g; carbohydrates 12.6g; fat 4.2g; sodium 147.1mg. Full Nutrition
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Reviews (155)

Most helpful positive review

Rating: 5 stars
12/05/2007
Whoa!!! This is excellent!!! And, can you say HEALTHY??? Superb recipe. Only change I made was to use 4 cloves of garlic (what can I say - I'm a garlic freak.) I've also used a similar method with swiss chard and spinach, but never tried it with balsamic vinegar. That adds a real tasty touch! Note that the recipe says to cook the kale until half of the volume is reduced. Don't over cook it - it's healthier that way!! You don't want it to end up like a wet rag. There should still be a hint of crispness to the leaves. Also, toss the kale a few times and it won't burn. The water on the leaves from washing should be enough. Simple, tasty and good for you!!! Read More
(379)

Most helpful critical review

Rating: 3 stars
02/20/2009
NEEDS 1/2 CUP LIQUID. This is a good way to cook any greens: kale, spinach, chard, collards. Saute the garlic in olive oil, add the greens -with some liquid, like water, veggie or chicken broth, cook it down, add a little salt. Your done. The vinegar is tasty. Read More
(70)
217 Ratings
  • 5 star values: 101
  • 4 star values: 72
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 12
Rating: 5 stars
12/04/2007
Whoa!!! This is excellent!!! And, can you say HEALTHY??? Superb recipe. Only change I made was to use 4 cloves of garlic (what can I say - I'm a garlic freak.) I've also used a similar method with swiss chard and spinach, but never tried it with balsamic vinegar. That adds a real tasty touch! Note that the recipe says to cook the kale until half of the volume is reduced. Don't over cook it - it's healthier that way!! You don't want it to end up like a wet rag. There should still be a hint of crispness to the leaves. Also, toss the kale a few times and it won't burn. The water on the leaves from washing should be enough. Simple, tasty and good for you!!! Read More
(379)
Rating: 5 stars
01/28/2008
This was a super recipe! If you are a novice at cooking kale, like I was a while ago, you need to strip the leaves off the stems and also chop the leaves a bit before cooking. You should add a small amount of water when cooking the kale and watch carefully so it doesn't boil away and burn. This recipe is very easy and has a really nice flavor. Thank you so much! Read More
(255)
Rating: 4 stars
11/16/2008
Very nice kale preparation. Tastes very Southern, even though its Italian. Be advised it takes at least 20 minutes to wash and de-spine and chop the kale. Also, it helps to have half of the olive oil in the pan when you're cooking the kale, to help it from sticking. Also, add 1/2 cup of water and cover the pan- this will ensure that the kale doesn't burn. The water will evaporate off at the end, leaving nicely sauteed kale. Read More
(220)
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Rating: 5 stars
05/28/2007
In the past I steamed my kale (chard spinach etc.) then transfered it to a frying pan with garlic butter and then dressed it on the plate with balsamic vinaigrette... so imagine how happy I was to see this simplified version of a side-dish I enjoy so much (albeit sheepish about not having figured out the "one pan" method for myself. Seems so obvious now!) Anyway this tastes wonderful: fresh greens are so easy and good for you! Read More
(80)
Rating: 3 stars
02/20/2009
NEEDS 1/2 CUP LIQUID. This is a good way to cook any greens: kale, spinach, chard, collards. Saute the garlic in olive oil, add the greens -with some liquid, like water, veggie or chicken broth, cook it down, add a little salt. Your done. The vinegar is tasty. Read More
(70)
Rating: 4 stars
06/04/2008
I made this recipe as listed and it was very good. Next time I plan to cut the amount of balsamic vinegar in half. There was too much and it overpowered the taste of the vegetable. Read More
(50)
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Rating: 3 stars
07/25/2007
Our neighbor gave us a bunch of fresh kale from her garden. I didn't know how to prepare it so gave this recipe a try. I've made spinach this way and the kale tasted just as good with the EVOO garlic & balsamic. Felt like we were doing something very healthy for ourselves with dinner tonight! Thanks Dwieberg. Read More
(29)
Rating: 3 stars
10/15/2007
I'm sure it would have been much tastier if I didn't burn it. Smelled lovely in the pot. I think it just needed some more water... make sure you keep enough water while steaming the kale! Read More
(26)
Rating: 5 stars
02/07/2008
I loved this although i did it a bit differently. I doubled the recipe then ran out of balsamic vinegar after one tablespoon. So i did one of dijon mustard one of regular vinegar and 2/3 of a tablespoon of sugar. It was awesome especially for my first time cooking kale. Read More
(26)