• 3 lbs. fresh green kale (local)
  • 1 cup fresh tomatoes, diced (local)
  • 2 Tbsp. balsamic vinegar
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper


1. Wash the kale. Remove and discard the stems. Either chop or tear the leaves into pieces.

2. Spray a hot sauté pan with pan spray, then stir fry the kale and tomatoes until tender.

3. Add balsamic vinegar. Season with salt and pepper to taste.

Servings: 5    Serving Size: 4 ounces

Recipe courtesy of the chefs at Bates College in Maine as part of our Farm to Campus Recipe Series