Recipe courtesy of Mary Sue Milliken and Susan Feniger
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6 to 8 servings



Wash the kale thoroughly and grasp it together into manageable bunches. Cut each bunch crosswise into very thin strips. Wash the strips again and drain them thoroughly.

In a large heavy skillet heat the oil over medium heat. Cook the onion for 3 to 4 minutes, stirring occasionally, until softened and slightly golden. Add the garlic and cook for 1 minute more, or until the aroma is released. Add the kale strips and cook, tossing occasionally, until the greens are softened but still bright green, 5 to 7 minutes. Serve hot.

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