Reviewed: Feb. 19, 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.

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Hester

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Reviewed: Jan. 23, 2009

We really enjoyed this recipe - it was a nice change of pace for us. I did use 4 cloves of garlic as other reviewers have suggested.

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Tahna

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

So good!

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LCrowston

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 13, 2009

I made kale for the first time using this recipe. Will definitely be making it again! Thanks so much!

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Jenny S

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Reviewed: Jan. 9, 2009

So simple, so healthy and so devine!!! A great side dish for any type of meal...even my kids ate it!!!

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MrsSayerzy

Cooking Level: Expert

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Reviewed: Nov. 20, 2008

This was good but I was a bit overwhelmed by the pockets of garlic. It was difficult to distribute the minced garlic evenly throughout the kale at the point of insertion in the recipe. I'll try again, maybe this time mixing the oil, vinegar and garlic together before pouring into the pan to see if it distributes better.

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Nov. 19, 2008

Did not love this, BUT I decided that I just don't like leafy veggies...I had some Kale leftover from making soup so I tried it.

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SNICKLES56

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Reviewed: 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.

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Citron

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

This simple recipe makes getting a not-so-popular veggie on the table easy. Very flavorful (the vinegar is a perfect complement to the earthy kale)and went great with my dinner of pork chops in mushroom sauce and red mashed potatoes. Per other reviews, it was helpful to know that you should trim the leaves completely from their stem, chop the leaves, and add a bit of water to the pan in first stage of wilting.

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floofery

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Reviewed: Sep. 10, 2008

Fantastic!!!! I love Kale and this is another great way to add it to the rotation!! I added some navy beans while the Kale was cooking down to make it a main meal. Thank you!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Sep. 7, 2008

We like this one a lot! I don't change a thing and it turns out great. Easy to make.

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adm2004

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Reviewed: Jun. 30, 2008

I don't think I let the kale wilt long enough as it was kind of chewy, but we liked the Italian flavor.

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tracylynn

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Reviewed: Jun. 26, 2008

Pretty good. I don't love kale, but I eat it for its nutritional value, and this recipe made it palatable. Go easy on the balsamic vinegar. Also, the kale cooked much more quickly for me than the recipe indicated, so watch it closely so it doesn't burn.

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Amanda Y

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Reviewed: Jun. 4, 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.

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TMCBRID

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 25, 2008

I tried sauteeing this in the pan, but it turned crispy instead of wilting. Next time I will steam first. The flavor was ok, but the crispy texture was awful. I couldn't even eat it.

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JUST-MARRIED

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Reviewed: Feb. 7, 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.

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Lindsay

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Reviewed: Feb. 2, 2008

If I make this again, I will reduce the amount of vinegar in it and/or change the type of vinegar used. Red wine would probably be better; balsamic is too strong in this quantity.

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JEZEBEAN

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: 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!

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SOUP LOVER

Cooking Level: Intermediate

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Reviewed: Dec. 4, 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!!!

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MuscleMan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: 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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Natalie

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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