Reviewed: May 28, 2010

Did not care for this. It wasn't bad, but it wasn't something I would make again.

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Reviewer:

abrooks

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

Reviewed: May 22, 2010

Easy and tasty!! Definately needed the 1/2 cup of water. I cooked the Kale for about 20 minutes and it was perfect. I didn't have balsamic vinegar, so I used white. Reduce the amount of vinegar if you have to use white as it was a little strong. Definately a "keeper".

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Reviewer:

catinmylap

Reviewed: May 22, 2010

I thought it was very good, as I had never cooked kale before. I added some sugar, more vinegar and cooked at least 10 minutes or longer. I am sorry that I never cooked it before I lost my husband, as he would have loved it. Thanks for the recipe.

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Reviewer:

Shirley Reeves

Cooking Level: Expert

Home Town: Piper City, Illinois, USA

Living In: Marion, Indiana, USA

Reviewed: Apr. 13, 2010

I used Kale AND collard greens just to have more veggies. Then I chopped up some chicken sausages from Costco and stirred it in until warm. The whole family loved it!

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Reviewer:

AIRWRECKA

Reviewed: Apr. 13, 2010

So easy, so tasty and so healthy! What more could you ask for? Great recipe!

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Reviewer:

Samz

Cooking Level: Intermediate

Reviewed: Mar. 27, 2010

My CSA kale was turning yellow, and i had a choice between freezing it for later, or eating it. I found this recipe, and it was simple and quick enough for the mood I was in. Yum! I almost screwed it up by assuming that I'd be cooking it in water. With no mention of water, I threw out the pot-full of water I'd begun to heat, and replaced it with the kale, chopped and still wet from rinsing. From here on, it was a cinch. The only changes I made -- no pepper with a nod to my food sensitivity, twice as much garlic, and raw pumpkin seeds I quickly toasted and threw on the top of the kale as a garnish. Excellente!!

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Reviewer:

MomCat

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

Reviewed: Mar. 16, 2010

Balsamic really helped to take the "bitter" taste from the kale leaves

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Reviewer:

Rude Nun

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tooele, Utah, USA

Reviewed: Mar. 14, 2010

Delicious and easy! I did this with dinosaur kale and it turned out great! I will definitely make it again.

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Reviewer:

jess7979

Home Town: Redmond, Oregon, USA

Reviewed: Mar. 5, 2010

This was my first time making kale. Not sure I cooked it long enough because it was a little too tough. But I will try it again. I adjusted vthe Balsamic Vinegar to 1 Tbl for my taste. Thanks for sharing.

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Reviewer:

ggl

Reviewed: Mar. 4, 2010

We didn't really care for this. I am trying to eat more kale since it has been labelled the world's healthiest vegetable. We didn't really like the sour taste of the balsamic with the taste of the greens. Maybe it is better if you have really good aged balsamic? I would also like the greens cooked longer so they weren't as tough.

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