You'll find a wonderful accompaniment to most any entree in this good-for-you Steamed Kale recipe, which is packed with vitamins. I use garlic, red pepper and balsamic vinegar to keep my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan
- 1 bunch kale
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2/3 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon balsamic vinegar
- Trim kale, discarding the thick ribs and stems. Chop leaves. In a Dutch oven, saute kale leaves in oil until wilted. Add garlic; cook 1 minute longer.
- Stir in the water, salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender. Remove from the heat; stir in vinegar. Yield: 4 servings.
Originally published as Steamed Kale in Light & Tasty February/March 2008, p31
Reviews for Steamed Kale
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review