Farm Direct Coop Recipesor. . . what you can do with your share!

1 large bunch of Kale
1-2 TB olive oil
1-2 TB Balsamic Vinegar
1 cup chicken broth (approximate – enough to steam the veggies and keep them from drying out)

Rinse Kale and shake or spin dry. Trim and cut off long stalks-keep separate. Cut leaves and stalks into course chunks or strips. Heat olive oil in Dutch oven or wok, medium-high heat. Add kale stalks (cut to about 1” long) and stir for about 3-5 minutes, then add kale leaves. Stir to coat. Add Balsamic Vinegar, stirring to coat. Cook until leaves are wilted, another 5-10 minutes. Add chicken broth, cover and cook over medium-low heat until kale is tender.