Delicious & Simple Spring Greens: Purple Curly Kale

This is my favorite, simple way to make greens of any type. Mix different ones together, such as mustard, kale, bok choi, nettles, dandelions and chard, or go for a single green. I used this delicious baby purple curly kale that I found on the market this week. This type of kale has little yellow flowers which makes the dish not just taste, but also look great ! IMG_0781



  • 1 bunch of greens, leaves cut into 1/2-inch slices; stems of soft greens cut into 1/4-inch lengths, de-stem kale (to though)
  • 2 cloves of garlic, pressed
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon of fresh, finely chopped ginger (optional)
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon of soy sauce, bragg's amino liquid or coconut aminos
  • 1/4 cup of white wine
  • 1 table spoon of olive oil
  • Salt & pepper to tasteIMG_0777


  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add  red pepper, garlic, and ginger; sauté for 1 to 2 minutes.
  3. Stir in greens and vinegar; sauté for 3 minutes.
  4. Add wine and soy sauce; cook for 1 to 2 minutes more or until vegetables are tender. You may have to add a bit of water to prevent the greens from burning on. You can also cover them with a lid, but make sure to first bring the liquid to a light boil for a minute or two after you add the wine so the alcohol can evaporate, otherwise the dish will have an overwhelming and unpleasant wine flavor.

Serves 2


Bon Appetit!