For Thanksgiving I cracked open the bottle of fig balsamic vinegar to coat oven roasted brussels sprouts and shallots (to rave reviews I might add!). Tonight, craving some leafy green fare after the carbo-load-gluttony-fest known as Thanksgiving, I sauteéd green, curly kale in nothing but olive oil and then (while it was still warm) tossed it in the fig balsamic vinegar and sprinkled it with a touch of sea salt. Perfection! It was a welcome distraction to the daunting assignments that always accompany the last two weeks of a semester. Comfort food to the rescue!

Ooh this looks so yummy! Pretty Kale and bokeh :)
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