Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!


is this what you're craving?


Quick-Braised Kale With Oil And Vinegar

serves 2-4

Here's a quick, easy way to cook kale (or just about any green). Adding the oil and vinegar at the end of cooking keeps the flavors fresh and bright. Add more or less oil and vinegar to suit your taste.


2 bunches (about 1 1/2 pounds) kale, stemmed and cut into ribbons
1 tablespoon olive oil
2 tablespoons Champagne vinegar


prep: 10 minutes
total: 20 minutes


large sauté pan with cover


1. Remove and discard the kale's stems. Cut the leaves into ribbons.

2. Combine the kale and a splash of water in a large sauté pan. Cover and cook over medium-high heat, tossing occasionally with tongs, until the kale is bright green and tender, 5-10 minutes.

3. Remove the lid to let excess moisture evaporate. Toss the kale with oil and vinegar and season with salt and pepper to taste.
0 comments view all add comment

meal builder

select meal
  • -----------------------

Do you want to start a new meal or add this recipe to one of your existing meals?