A cooking demo at the Hillsdale Farmer's Market (the one on the square, not the fairgrounds) yielded this very yummy interpretation of kale.
- 2 tbsp oil or butter (we like olive oil)
- 2 cloves garlic
- 3-4 cups kale, de-stemmed
- 1 tbsp honey
- 3 tbsp balsamic vinegar
- ¼ c pecans, chopped (optional)
- salt to taste
Heat oil in medium pan. (A wok works GREAT.) Add garlic and cook for one minute. Add kale and honey. Cook, stirring often, until slightly wilted. (Really, just until the kale turns bright green-- if you overcook it the kale will be bitter.) Add pecans and salt. Remove from heat and stir in balsamic vinegar. Serve immediately.