Aceto Balsamico II Aceto Balsamico II
Art Print

Tarras, Teo
Buy at





 Blue Dolphin Group, Inc.

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Balsamic-Braised Kale



Stonewall Kitchen, LLC

"Cuisine is only about making foods taste the way
they are supposed to taste."
Charlie Trotter

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Olive Oil and Vinegar
Olive Oil and Vinegar
Art Print

Sweet, Melissa
Buy at



Balsamic-Braised Kale
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

 8 cups tightly packed kale leaves, stemmed
and cut into large pieces
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

1. Set the kale in a colander and rinse well.
2. Heat the oil in a large sauté pan set over medium-high heat until it
ripples. Add the garlic and cook for 2 minutes. Add the kale leaves.
Turn the heat to medium and cover. Braise until tender, 10 to 15
minutes. The water on the kale leaves should provide enough liquid
to braise them; however, check the kale occasionally and add more
water if necessary.
3. Remove the lid, raise the high to heat, and cook off any excess liquid. Remove from the heat. Pour on the vinegar and toss well. Season to
taste. Serve immediately.

(This method of cooking works well with other leafy greens as well.
Try it with Swiss chard, spinach, escarole or arugula.)

Featured Archive Recipes:
Garlicky Kale (Chez Panisse)
Rao's Four Basic Vegetables
Sautéed Greens and Garlic

Index - Vegetable Recipe Archives
Index - Side Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2007 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: April 06, 2007.