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Balsamic Sautéed Kale with Sweet Cherries from Alexandersmom.com

Yield: 6 Servings

Ingredients

• 1 Pound Kale
• 1 Large Spanish Onion, chopped
• 2 Tablespoons Olive Oil
• 1/4 teaspoon Kosher Salt
• 1/4 Cup Water
• 2 Tablespoons Balsamic Vinegar
• 3/4 Cup Sweet Cherries, pitted and cut into quarters

Instructions

1. Rinse kale in cold water and remove woody stems.
2. In a large sauté pan heat oil over medium heat, sauté onions until light golden brown, add half of kale and sauté until wilted, add remaining kale, stir, add water & salt, cover with a lid and cook for 5 minutes, remove cover and cook until any remaining liquid evaporates, add balsamic vinegar & cherries, stir once or twice, heat until cherries are warm, serve.
3. This is fine for up to two days in refrigerator and reheated, but the vibrant green color will turn brownish from the vinegar and cherries so it’s not visually as appealing as just made.

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https://www.alexandersmom.com/2018/07/20/balsamic-sauteed-kale-with-sweet-cherries-from-alexandersmom-com/

I love sautéed Kale in the summer. I love the earthiness of the flavor and the fact it’s so healthy for you. It’s full of calcium, vitamin A, vitamin K and has more iron than beef, not to mention a good source of fiber.

I usually sautée it with balsamic vinegar to give it another note of flavor. When my friend gave me a big bag of organic sweet cherries

from Trader Joe’s that were truly sweet, I decided to add it to the kale and voila wow an even more interesting creation.

Enjoy!

Avec Amour, Victoria & Alexander

Balsamic Sautéed Kale with Sweet Cherries

Yield – 6 Servings

1 Pound Kale

1 Large Spanish Onion, chopped

2 Tablespoons Olive Oil

1/4 teaspoon Kosher Salt

1/4 Cup Water

2 Tablespoons Balsamic Vinegar

3/4 Cup Sweet Cherries, pitted and cut into quarters

1. Rinse kale in cold water

and remove woody stems.

2. In a large sauté pan heat oil over medium heat, sauté onions until light golden brown,

add half of kale

and sauté until wilted,

add remaining kale, stir, add water & salt, cover with a lid and cook for 5 minutes, remove cover and cook until any remaining liquid evaporates, add balsamic vinegar & cherries,

stir once or twice, heat until cherries are warm, serve.

This is fine for up to two days in refrigerator and reheated, but the vibrant green color will turn brownish from the vinegar and cherries so it’s not visually as appealing as just made.