Help Kale shake its bad rap with this simple, tasty dish.
- 1 big bunch lacinato kale (about 3/4 pound stemmed and roughly chopped)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic ( sliced)
- 1/2 teaspoon finely ground sea salt
- 1/2 C freshly squeezed orange juice (blood orange, mandarin, tangerine, whichever you like)
- reduced balsamic vinegar (optional (see note))
- Wash the kale and leave some of the water clinging to the leaves.
- Heat a large, high-sided skillet with a lid over medium heat and add the oil. Once it’s shimmering, add the garlic and cook for about 2 minutes, or until golden brown.
- Add the kale and salt to the skillet and stir into the garlic and oil with tongs. Once it’s all bright green, pour in half the orange juice and put on the lid.
- Cook for 5 minutes, or until the kale is wilted and softened. Check it once or twice to make sure the liquid hasn’t all evaporated. If it has, turn down the heat and add a little bit more of the juice.
- Push the kale to one side of the pan and add the rest of the orange juice. Simmer until most of the liquid is gone, and then stir the kale into the remaining reduced juice.
- Drizzle with reduced balsamic, if using.
To make Reduced Balsamic, simply simmer about a cup of balsamic vinegar over medium heat until it’s reduced by about half, and has thickened to the consistency of a syrup. Store in a glass jar and drizzle over anything you want to make extra delicious.