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Sauteed Kale with Balsamic Vinaigrette

Barbara Olendzki


  • 1 bunch of fresh kale (or other dark leafy greens)
  • 2 cloves garlic, minced
  • 1-2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar (or lemon juice)
  • 1 tablespoons soy sauce


  1. Cut stems from kale and wash thoroughly. Chop into bite-size pieces.

  2. In large skillet or wok heat small amount of olive oil and cook garlic until tender.

  3. Add chopped kale and cook until bright green.

  4. Remove from heat and sprinkle with balsamic vinegar and soy sauce.

Serve immediately!