Tuscan Kale With Blood Orange

1. 1

   Mix balsamic, maple syrup and citrus juice. Set aside

2. 2

   Add the kale leaves to the boiling water and cook for 4 minutes. Taste a leaf-if it still feels tough or a bit rubbery, continue to cook the leaves for 1 to 2 minutes more.

3. 3

   Drain the kale very thoroughly in a strainer in the sink. Press down on the kale to remove some excess liquid. (You can use a folded over dishtowel if the kale is too hot to touch.) Let sit for a minute and then transfer to a mixing bowl. Put the blood orange or orange segments in a separate smaller bowl.

4. 4

   Meanwhile, in a small nonstick skillet, heat the olive oil and butter over medium low heat. When the butter has melted, add the garlic and the red pepper flakes. When the garlic begins to simmer, cook for just about 1 minute longer (do not let the garlic brown). Stir in the maple-balsamic-orange mixture and turn the heat up a bit to bring the mixture to a simmer. Simmer just briefly-about 30 seconds-and remove the skillet from the heat. Spoon about 2 teaspoons of the sauce mixture over the citrus segments. Pour and scrape the remaining sauce over the kale, season with a pinch of salt, and stir well.

5. 5

   Arrange the kale on a warm platter, garnish with the blood oranges, and drizzle over any juices or sauce left in both of the bowls. Sprinkle the toasted walnuts over all and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.