I love doing one pot meals. They are generally easy to make and to store.
Last week I made a braised beef brisket which cooked in the oven with lots of juices and veggies. I wanted more veggies with this though and I decided to add some kale on the side. I was so hungry I forgot to take a picture before eating, so I took this picture after packing up our lunches for the next day.
The balsamic vinegar was a perfect complement to the brisket, which had dry red wine. I cooked the kale for a short period so the color pretty much remained a bright green for dinner. However, by the next day, the balsamic vinegar had time to really seep into the kale and give it even richer flavor.
This is recipe to play with and feel. For those who aren’t used to playing with your food (mothers neglected to tell us that this type of play is good for us), this can be your gateway. Just keep in mind to season and add things a little at time because you can always add more, but you can’t take away.
Grapeseed oil or your oil of preference
Heat a large pan on the stove over medium heat. Add the oil and swirl around to coat the bottom of the pan. Add several handfuls of kale and stir. Add more kale as the kale in the pan wilts and makes room. Once all the kale has a good wilt, season with salt and pepper. Stir and cook for a few minutes. Add several dashes of balsamic vinegar and stir. Cook for several more minutes. Taste and adjust seasonings. Cook a few minutes longer. Take it off the heat while the kale still has a bright green color to it.