clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sauteed Kale with Balsamic Vinegar

Sautéed Kale with Balsamic Vinegar

  • Author: Erica Jones, MHS
  • Yield: 4 - 6 1x


  • 23 tbsp olive oil (or as needed)
  • 1 red onion (chopped)
  • 3 to 4 garlic cloves (minced)
  • 16 cups of kale (roughly chopped (this is about 2 smaller bunches))
  • Sea Salt and pepper to taste
  • ¼ cup balsamic vinegar (plus more for garnish)
  • 1 cup of beef or chicken broth
  • 2 Roma tomatoes or tomatoes on the vine (sliced into wedges (optional))


  1. Heat 2 to 3 tablespoons of olive oil over medium heat. Once hot add the onion and sauté until soft, but not translucent.
  2. Add the garlic and sauté for 1 minute until fragrant.
  3. Add the kale and sauté with the garlic and onion, coating the leaves with oil as you stir. Feel free to add more oil if you need to prevent things from sticking. Season the kale with salt and pepper to taste.
  4. Add the balsamic vinegar and continue to sauté, coating the leaves with the balsamic.
  5. Add the broth, cover and let simmer for 5 to 7 minutes until the leaves are very soft and wilted.
  6. Remove the pan from heat and drizzle the kale with more balsamic vinegar, tossing to cover the leaves.
  7. Serve with tomato wedges if you like.