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Balsamic kale with cherry tomatoes

By Aaron Kagan
Globe Correspondent / July 21, 2010

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Serves 4

2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper
1 pint cherry tomatoes
2 bunches kale (any variety), leaves and stems chopped
2 tablespoons balsamic vinegar
1/4 cup water
1 1/2 teaspoons coarse salt
1. In a large flameproof casserole, heat the oil over medium heat. Add the garlic and red pepper. Cook, stirring often, for 30 seconds.

2. Add the cherry tomatoes and cook, stirring, for 1 minute.

3. Stir in the kale, vinegar, water, and salt. Cover the pan. Cook for 5 minutes.

4. Remove the lid and continue cooking, stirring often, for 5 minutes or until the liquid reduces by half and the kale is tender. Serve warm. Aaron Kagan