patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Olive Oil and Vinegar
Buy at AllPosters.com
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
cups tightly packed kale leaves, stemmed
and cut into large pieces
tablespoons extra-virgin olive oil
tablespoon minced garlic
tablespoon balsamic vinegar
and freshly ground black pepper
1. Set the kale in a colander and rinse well.
Heat the oil in a large sauté pan set over medium-high heat until
ripples. Add the garlic and cook for 2 minutes. Add the kale leaves.
Turn the heat to medium and cover. Braise until tender, 10 to 15
The water on the kale leaves should provide enough liquid
to braise them;
however, check the kale occasionally and add more
water if necessary.
Remove the lid, raise the high to heat, and cook off any excess
liquid. Remove from the heat. Pour on the vinegar and toss well. Season to
taste. Serve immediately.
method of cooking works well with other leafy greens as well.
Try it with
Swiss chard, spinach, escarole or arugula.)
Featured Archive Recipes:
Garlicky Kale (Chez Panisse)
Rao's Four Basic
Sautéed Greens and Garlic
Index - Vegetable Recipe
Index - Side Dish
Recipe Archives Index