Have I ever mentioned my obsession with cherries? Probably not, it’s not something that comes up in any sort of conversation whatsoever. I really try to squeeze in every last bit of cherriness into the summer. The minute I know they are in season, I scope out the grocery store hoping to score. I will admit this, I will pay just about anything for good cherries when they are in season.
There is no dainty way to eat a cherry, you must spit the pit out. It’s like watermelon. At some point, you will spit. The price of being unladylike is what must be paid for good fruit.
Like any good cherry lover, I have a steady supply in my fridge. I wanted to have some for dinner and as I scanned the vegetables in there as well, the kale stood out as the clear winner to pair with the bright pink beauties.
I needed something else, but not too much. These are two strong flavors on their own. I realized I haven’t made a balsamic reduction in a while, so that was the perfect accessory.
Making a balsamic reduction is so easy. It’s totally hands off. You boil balsamic vinegar and sugar and let it simmer down until it gets thick – that’s it.
- ½ cup balsamic vinegar
- 1 Tablespoon sugar
- 1 Tablespoon olive oil
- 6 cups kale leaves
- ¼ teaspoon salt
- 1 cup bing cherries, pits removed and halved
- In a small pot over medium - high heat, bring balsamic vinegar and sugar to a boil.
- Reduce heat and simmer for 10 minutes until only half remains and it starts to thicken.
- Turn off heat and let it sit
- Add 1 T oil to large stock pot over medium heat
- Add kale and stir until kale starts to wilt
- Add cherries and stir
- Add balsamic reduction and serve.
Removing cherry pits is messy and not glamorous, but throw on an apron and have a wet rag handy. I used to make balsamic reduction all the time and use it over strawberries – that is something you should try – YUM!