- 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.
Reviews for Steamed Kale
"One of my favorite ways to eat kale. I first had this recipe at my grandmother's house as my introduction to kale and I've never looked back. I'm not a huge balsamic vinegar fan so I generally just use a splash of white vinegar instead. It's delicious!"
"Not my favourite flavours ever. A bit too bitter or pronounced a taste for my palette. I think the flavours of the kale and the vinegar together are a bit much. Maybe if I'd cooked this dish a little longer than the suggested time I would have liked it more."
"I just wanted a side veggie to serve with rice and a protein. I tasted it before I added the balsamic vinegar and it was good, however after I added the vinegar it tasted sour! Leave out the vinegar!"
"I've made this several times and each time it's a huge success! I like to splash mine with a raspberry vinegar at the end of cooking."
"I loved this! I added a little honey in the mix, just a drizzle based on what it was being topped with, but absolutely awesome. Thank you. :)"