Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Greens Mineiran Style
- Level: Easy
- Yield: 6 to 8 servings
Ingredients
2 pounds young kale greens, tough stems removed
3 tablespoons fruity olive oil
1 medium onion, finely chopped
2 large cloves garlic, minced
Directions
- 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.
