Kale is nobody’s favorite food.


Greens get a bad rap.

People say they are tough and bitter, the leaves big and thick, ruffly and ribbed. Those of us not blessed with a southern upbringing look slightly cross-eyed at slow-cooked, grayish collards and kale, smoky with slab bacon and sharp with vinegar. (They are a taste well worth acquiring.) With today’s busy schedules, cooking greens for hours is, at best, relegated to a Sunday supper.

That’s why I love sautéing them, cooking them quickly. Cut into thin ribbons, they no longer have the mouthfeel of new-mown lawn clippings. Sweet dried fruit, plumped up in concentrated balsamic vinegar cuts the greens’ bitterness and brightens the flavor – as does a healthy pinch of salt and sugar with each batch you add to the pan.

If you hate kale, or have never tried it; if you’ve read about how healthy it is and thought, “so is tee-totalling, but I’m not about to start that,” this is the time to dig in. Enjoy!

Sautéed Kale with Dried Blueberries

You can substitute dried cherries or cranberries, and any balsamic vinegar will do, but the combination of a good aged vinegar and blueberries is kinda magic.

This is one of those times I made this with dried cranberries because I had run out of did blueberries. Making a substitution is a much better decision than throwing up your hands and just ordering takeout.

Ingredients:

  • 1/2 cup dried blueberries
  • 1/4 cup aged balsamic vinegar
  • 2 tbs olive oil
  • 1 shallot, minced
  • 1 pound kale, cut in thin ribbons
  • 2 tsp sugar
Directions:
  • Warm vinegar and blueberries in a small saucepan over medium heat for 1-2 minutes. Remove from heat and set aside.
  • Heat oil in a large stock pot over medium heat. Add shallot and sauté until softened 2-3 minutes.
  • Turn heat to medium high and add kale in batches. Sprinkle each batch with a pinch of sugar and a pinch of salt. Add more when the previous batch has started to wilt.
  • Toss with blueberries and season to taste with salt, pepper, and additional vinegar.

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