Roasted Kale with Balsamic Drizzle

Ingredients:

• Kale-Enough to fill a large cast iron pot. Kale will cook down to less than half.
• Olive Oil- We recommend Garlic Infused Olive Oil 
• Balsamic Vinegar - We recommend Pomegranate Dark Balsamic 

Instructions:

1. Preheat oven to 400 degrees
2. Wash kale and cut leaves from stems. Cut kale into 1 inch strips.
3. In a cast iron dutch oven with a lid, toss kale with olive oil and salt and pepper until well coated.
4. Cover with lid and bake for 55 minutes. NOTE: If using baking dish other than cast iron, cut baking time down by 10-15 minutes. Kale should be tender, not mushy.
5. Remove from oven and drizzle with balsamic vinegar. Serve immediately.