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 & drop 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 breakfast!