Braised Balsamic Greens

1 Tbs. olive oil
5 cloves of garlic sliced thin

1 Bunch Dinosaur Kale washed and cut into bite sized pieces, remove thick ribs

1 Bunch Rainbow chard washed and cut into bite sized pieces

1 pinch of coarse grained sea salt
freshly ground black pepper

3-4 Tbs. aged, at least 10 years, balsamic vinegar

In a 12 inch skillet or dutch oven, over medium high heat, heat the olive oil, add the garlic to the pan and cook stiring constantly with a wooden spoon until the garlic is golden brown. Add the greens all at once and the salt and pepper. Give them a stir and add the vinegar then cover them for 2 minutes until they wilt. Remove the cover and let the vinegar reduce a bit. Stir the green and cook 2 more minutes until the greens are tender. Serve immediately.

They go well with rice and beans or pork chops.

Recipe, writing and photos by Karen Pickus 2012

Courtesy Karen Pickus 2012