Recipe courtesy of Mary Sue Milliken and Susan Feniger

Greens Mineiran Style

  • Level: Easy
  • Yield: 6 to 8 servings
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2 pounds young kale greens, tough stems removed

3 tablespoons fruity olive oil

1 medium onion, finely chopped

2 large cloves garlic, minced


  1. 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.
  2. 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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