Garlicky Braised Kale with Balsamic Vinegar and Capers

I went to my first cooking class with Myra Kornfeld. It was so much fun and I loved learning how to cook different vegetables. This is definitely in line with my goal to each more veggies that I started last year. :) This reminded me of southern greens, and I knew I had to make it for Garrett. So we had it for Sunday dinner tonight with Salmon - big hit!

Title: Garlicky Braised Kale with Balsamic Vinegar and Capers


Ingredients:
10 garlic cloves, peeled
2 Tablespoons extra-virgin olive oil
1 Tablespoon + 1 teaspoon capers, drained
1 lb Kale (stemmed, washed and torn into 1-inch
pieces)
1/2 teaspoon salt
freshly ground black pepper
1/2 C water
1 teaspoon balsamic vinegar

Directions:
Whack the garlic with the side of a heavy knife to
lightly crush each clove. Slice each smashed piece
in half.

Warm the olive oil in a medium (to large) pot over
medium heat with the garlic and saute, stirring until
the garlic starts to brown (2-3 min). Add the capers
and saute for another minute. Add the kale, salt,
pepper, and water. Toss the kale with tongs,
pushing the uncooked leaves to the bottom until all
the greens are wilted. Reduce the heat and simmer
covered until the kale is tender (10 min).

Uncover and turn the heat to high and boil away the
remaining liquid stirring frequently until the liquid has
almost all evaporated. Remove from the heat and
stir in the vinegar. Serve immediately.

Number Of Servings:4

Preparation Time:30 min