Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Lacinato kale (a.k.a. Tuscan or Dino) has long, narrow, dark green leaves; Red Russian has flat, pale green leaves and Red Bor has curly, full leaves ranging in hue and color from deep purple to pale red. No matter which variety you select, they are all extremely tasty and work great with this recipe. We chose Red Bor Kale from Wild Rose Farm in Blue Lake to sauté up and share with our co-workers, and it disappeared almost immediately.
Ingredients
- 1 bunch local kale
- 1 Tablespoon olive oil or ghee (clarified butter)
- 4 garlic cloves, minced
- 1 Tablespoon balsamic vinegar
- Red pepper flakes
- Salt and freshly ground black pepper to taste
Directions
-
After washing, remove leaves from kale stalks, and cut leaves into 1 inch wide strips.
-
Heat oil or ghee over medium heat in a large pan.
-
Add greens to pan and cook for 4-5 minutes, until they begin to wilt.
-
Add minced garlic, stirring gently.
-
Turn off heat, drizzle balsamic vinegar over greens and toss gently.
-
Remove from heat, season to taste with red pepper flakes, salt & freshly ground pepper.