Eatin' the Greens

Honey B. does not eat greens, but a New Year was comin'.

A few years ago I'd learned a way to make collards quite tasty. Using a little soy sauce, garlic, etc.  Could I remember the amounts or the etc.? No, of course not, but off to the local grocery we went to pick up some of those yearly moneymakers.  Other people had obviously had the same idea, duh!?!  Not a collard was left in the store.  Then, my eyes landed on this bag:

Hmmmm.  Kale is supposed to be good for you, isn't it.  Maybe it could work the same way as the collards I remembered.
So, we bought 'em, and I came home in search of a recipe.  This is the one I found.  Here is my version with some tweaks from the original to make it more like what I remembered!

Sauteed Kale with Balsamic Vinegar
Ingredients:
1 lb. fresh kale
2 cloves garlic, minced
2 Tbsp. grapeseed oil (cheaper than olive oil and has a higher smoke point!)
2 Tbsp. balsamic vinegar
1 Tbsp. soy sauce

Directions:

1. Cut stems from kale and wash thoroughly.  Chop into bite-size pieces. (I skipped this step due to the lovely bag o' greens I found.)
2. In large skillet or wok, heat grapeseed oil and cook garlic until tender.
3. Add balsamic vinegar, soy sauce, and and chopped kale.
4. Cook for 10 minutes or so, until kale is cooked to desired tenderness.

That's it!  These were surprisingly good, even to my no greens eating hubby.  He even ate them as leftovers tonight!  Score!!


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