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Sauteed Kale with Garlic and Onion (Melting Tuscan Kale)
From Stones River Market
<p>Browsing the internet, I found this recipe using products from the Market.</p>Source: Yummly and Kalyn's Kitchen (http://www.yummly.com/recipe/external/Sauteed-kale-with-garlic-and-onion-_melting-tuscan-kale_-309499) (Entered by John Erdmann)
Serves: Serves 2-3
Vegetarian!
Ingredients
1 lb
dark green kale leaves, stem removed and leaves chopped, then washed and dried
1 TBSP
extra virgin olive oil (or slightly more, depending on your pan)
1
red onion, chopped in small pieces (or use about 1/2 cup chopped shallots)
2 cloves
fresh garlic, very finely minced
1 1/2 - 2 cups
water, added 1/2 cup at a time
Optional: Spanish Sherry Vinegar or other vinegar of your choice sprinkled over the cooked kale
Step by Step Instructions
- Chop the onion or shallots and finely mince the garlic, then heat oil in heavy frying pan until it's medium-hot and saute onion 3-4 minutes until it starts to brown. When onion is turning slightly brown, add garlic and saute 1 minute more.
- While onions and garlic cook, cut away the center rib from each kale leaf and discard. Chop or tear the kale leaves into bite-sized pieces, then wash and spin dry or dry with paper towels.
- Add chopped kale leaves to the browned onion/garlic mixture, season generously with salt and fresh ground black pepper, and let the kale wilt for 2-3 minutes, then add 1/2 cup water, stir, and let the kale cook in the water until the pan is almost dry, about 5-10 minutes.
- Add 1/2 cup more water and cook kale 5-10 minutes more, then add a third 1/2 cup of water and cook kale 5-10 minutes more. After you've added water and cooked it off three times, taste to see if the kale is tender; if not, add water one more time and cook a bit longer.
- When kale is melt-in-your-mouth tender and the pan is nearly dry, season as desired with vinegar and serve hot or warm.