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Kale with Balsamic Butter

This is one of those dishes that I was reluctant to try, but the reviews at Cooking Light convinced me that I should at least taste it. And then one taste blew me away. I’ve never been a huge fan of balsamic vinegar. I have a really good bottle of the stuff but I’m not a fan. I didn’t think adding it to brown butter would be a big deal. I was so wrong. I took the picture and then took a bite as I was walking back to the kitchen. I stopped after the first bite. Then I sat down and ate the whole plate. I was amazed at how good butter, balsamic, and dried unsweetened cherries tasted with sautéed kale. Kale is a mild green but it came alive with this brown butter and vinegar.

kale butter

  • 4 (1-pound) bunches kale
  • 4 quarts water
  • 3 tablespoons butter
  • 1/2 cup raisins
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons balsamic vinegar 
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Remove stems and center ribs from kale. Wash and pat dry. Coarsely chop to measure 24 cups. Bring water to a boil in an 8-quart stockpot. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.

Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with a whisk. Pour butter mixture over kale. Sprinkle with salt and pepper; toss well to coat.

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