It’s no secret that the majority of our recipes here count as “treat” food. The dishes are mostly meant to be served to a crowd for special occasions or diet “cheat” days. That being said, some of the things that are fresh and delicious also happen to be surprisingly healthy.
For example, low-carb folks tend to love Adam’s kielbasa and cabbage recipe. There’s also Brie’s Cold Couscous salad and my Thai Steak Salad. I’ve had the pleasure of trying all of them and they are definitely tasty without compromise.
Kale, however, still has to catch me in just the right mood to enjoy it. I keep trying it, despite that. This quiche was better than I expected, but I still had to be up for the kale portion. I figured that perhaps making it simpler would help. Maybe. Possibly.
That’s where sauteing it came into the picture. Frankly, this recipe tasted great, but was still kale. I enjoyed it, but still have to be in the right mood. If you’re a reluctant kale eater and are up for some of the lovely green stuff, this version is quick, easy, and relatively tasty.
If you’re in the same boat, let us know what kale recipes have worked well for you in the comments! I’m always looking for suggestions. 
- 1 pound coarsely chopped kale
- 2 Tablespoons olive oil
- 2 Tablespoons squeeze bottle garlic
- 1 teaspoon onion powder
- ½ cup water
- 1 Tablespoon Balsamic Vinegar
- Salt (to taste)
- Cook the garlic over medium heat in a medium pan for about two minutes.
- Toss in the kale, sprinkle on onion powder, and add water, then turn heat up to high.
- Cover and keep cooking for five minutes.
- Remove cover and stir until liquid evaporates.
- Season with salt (to taste) and stir in vinegar.
- Enjoy!