Category: Greens, Spring | Yield: 6 | Difficulty: Easy
2 large bunches kale, stemmed and chopped
1 bunch Swiss chard, preferably red, steamed and chopped
Salt and freshly ground black pepper
2 tablespoons organic butter
1 tablespoon balsamic vinegar
1. Wash the greens after they are cut, and drain. Place a large deep
skillet over medium heat, and add the greens, handfuls at a time until they
all fit in the pot. Use tongs to toss the greens as they start to wilt. The
water clinging to the leaves should be enough to wilt them
2. Keep cooking, stirring from time to time until the greens are fully
wilted and tender, about 15 minutes. You may have to add some water for the
last 5 minutes of cooking. Sprinkle the greens with salt and pepper.
3. In a small pot, melt the butter and let it cook until it is browned and
fragrant, about 3 minutes. Remove from the heat and stir in the balsamic
vinegar. Immediately pour over the greens and stir to combine thoroughly.
Serve hot.
© Myra Kornfeld "Roots of Irish Cuisine"