|Hot Kale Salad
A recipe from the Sneaky Kitchen
1 bunch fresh kale
2 Tbsp. canola oil
1 large onion, diced
5 garlic cloves
salt & pepper to taste
3 Tbsp. olive oil
2 Tbsp. wine vinegar
Put kale into a lg. pan of water & agitate to rinse off
any sand or other debris. Change water. Grasp each leaf & holding by the end of the stem, strip the leafy part off the tough stem
the leaf back into the fresh water. Drain & set aside.
Heat canola oil in a wok or similar pan over med-high
heat. Add diced onion & stir. Lay kale on a cutting board & coarsely chop. Add to onion
& sauté, stirring, until
the kale turns bright green. Mince garlic & add to kale with
salt & pepper to taste; continue stirring for another 2 or 3 min. Add 1/2
C. water. When it comes to a boil, cover pan & turn to med. Cook for about 10 to 12 min.
Don't overcook; it should still be a
little crunchy-chewy. Remove cover & turn heat to high; continue to
cook, stirring from time to time until all water evaporates, but before kale
starts to stick. Remove from heat, add olive oil & wine vinegar.
Instead of olive oil-vinegar, it may be served with any
favorite salad dressing. Leftovers are great scrambled with eggs for