…And don’t believe the “ it’s bitter” complaint often levied against this healthy nutrient packed green.

So many of the kale recipes I find utilize this green in soups and rightfully so, it stands up to lots of heat and long cooking times.

But one of the things that I like best about kale is the fresh “greenness” of its taste and the robustness of its texture.

This green stands up to some intense flavors like garlic and tomato which are the ingredients I used today.

This would make a great side dish with beans or on a bed of polenta for an entrée.

It would also be great with pasta.

I enjoyed mine au naturel!

Ingredients:

1 bunch of kale
5 cloves of garlic
1 fresh tomato
2 tbsp olive oil
Splash of balsamic vinegar
2 Tbsp tomato sauce
Salt and pepper to taste

Method:

Add olive oil, thinly sliced garlic, and chopped tomato to a warm skillet and sauté.

Add roughly chopped kale and let simmer and reduce over medium heat 10-15 minutes.

Add the splash of balsamic vinegar and salt and pepper to taste.

Enjoy!