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.