Kale w/ Sundried Tomatoes in Balsamic Glaze

3 bunches Kale, cleaned and chopped

1/4 cup sun-dried tomatoes

1/4 cup red onions sliced

2 cloves garlic

1/4 cup balsamic vinegar

2 Tbsp. honey

1 Tbsp. olive oil

1/2 tsp. red pepper flakes

Sea salt to taste

1 turkey neck (optional)

This recipe yields about 4-6 servings

Boil the turkey neck in a large pot of salted water. Once the water comes to a boil, remove the turkey neck with tongs. You are going to blanch (briefly immerse into boiling water) the kale before cooking it. Blanch the kale for about 1-2 mins. Using a large slotted spoon or spoon with holes, quickly remove the leaves from the water and put them in a colander. Make sure the colander is sitting in the sink to catch any dripping water. After all the kale is in the colander, run it under cool water from the faucet. This will help to slow down the cooking. Let the kale drain. In the mean time, heat some olive oil in a large skillet over medium heat. Add the garlic, onions, tomatoes, and red pepper flakes. Once the onions start to become translucent, add the balsamic and honey. Cook until the liquid starts to thicken a bit then add the kale and toss all ingredients until the kale is evenly coated with the balsamic glaze. Cover the skillet and allow to simmer for about 5 mins. Then, you are ready to serve!

Tip #1: If you are preparing this dish as a side, it is best to prepare it right before you are ready to eat.

Tip #2: Try adding bacon or Kielbasa sausage to this dish for a more hearty flavor. Non pork eaters, substitute turkey bacon or sausage.

Wine pairings:

  • Dry White
  • Sherry
  • Dry Riesling

One Comment on “Kale w/ Sundried Tomatoes in Balsamic Glaze”

  1. December 16, 2011 at 7:13 am #

    As a vegetarian, I’m very excited about your range of options! I can’t wait to try this one! Sounds amazing!


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