Italian Kale (or Beet Greens)

  • 1 bunch kale (or beet greens or Swiss chard), stems removed and leaves coarsely chopped
  • 1 clove garlic, (or 3-4 garlic scapes), minced

  • 1.5 tablespoon olive oil

  • 2 tablespoons balsamic vinegar

  • Salt and ground black pepper to taste 

    Add olive oil to pan over medium heat. Once oil is hot (but not burning) add the chopped kale and toss so oil coats the leaves. Cover the pan,  turn off heat and let it sit for a few minutes (5-10 mins). Finally,  drizzle it with the balsamic vinegar

    Italian Kale

    and serve with blue cheese crumbles and any other topping you like.  Quick and easy!!

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