Saturday, October 30, 2010
1 pkg of kale, deveined and washed twice
1 onion, sliced in half and then sliced into half moons
1 garlic clove, sliced
2 tbl extra virgin olive oil
salt, to taste
sugar, 1 tsp or so
1-2 tbl red wine vinegar
First, pull the kale leaves off the big, tough stems. Then place in a big bowl and fill with water. Agitate it and then lift the kale out. Discard the water and any sand. Wash it again to be sure that it's sand-free.
Heat the olive oil in a large, deep skillet. Add the onion, a sprinkle of salt, and saute. When the onion is translucent, add the garlic. Finally, add the kale, season with salt, and turn it to coat in the garlicky, oniony oil. You may need to add a little water at this point, depending on how much water was on the kale. Cover and lower the heat. Let it cook for 10 minutes or so, until the kale is tender. Check it every so often to make sure that you still have some water in the skillet. When the kale is tender, uncover and season with salt, sugar, and vinegar. If there is too much water, turn up the heat and let it evaporate.