The Healthy Hedonist Holidays/Myra Kornfeld 2007

Kale and Chard with Browned Butter and Balsamic Vinegar
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
2 large bunches kale, stemmed and chopped into bite-sized pieces 1 bunch Swiss chard, preferably red, stemmed and chopped into bite-sized pieces salt and freshly ground black pepper
2 tablespoons butter 1 tablespoon balsamic vinegar



1 Wash the greens after they are cut, and drain them. Place a large, deep skillet over medium heat and add the greens, a handful 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 black 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 vinegar. Immediately pour over the greens and stir to combine thoroughly. Serve hot.

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