Italian Kale Recipe -
Italian Kale Recipe
  • READY IN 20 mins

Italian Kale

Recipe by  

"This is an old Italian family favorite for kale."

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Ingredients Edit and Save

Original recipe makes 4 side dish servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. 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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Reviews More Reviews

Most Helpful Positive Review
Dec 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!!!

Most Helpful Critical Review
Feb 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.

Jan 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!

Nov 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.

May 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!

Jun 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.

Jul 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.

Oct 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!


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  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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