Shared by CSA member Ellen Meyer
1 bunch Kale, stems removed, 2-3 small-medium zucchini, sliced
leaves coarsely chopped 1-2 cloves garlic, minced
1 ½ TBSP olive oil 2 TBSP balsamic vinegar
Salt and Pepper to taste
Heat ½ TBSP of olive oil in a large saucepan over medium to medium-high heat. Add the zucchini and cook for 2-3 minutes. Add the kale, cover and cook until the kale is wilted and tender. Uncover and stir in the garlic, olive oil, and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.