I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!
While the oil is heating, chop the kale in large strips. Set aside.
04Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
05Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
06Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
07If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
08Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
09Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
10Lay the tomato slices on top.
11Lay the thinly sliced asiago cheese on top of the tomatoes.
12Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.