Sauteed Kale & Red Onions

This perfect Thanksgiving side dish is full of calcium, vitamin C, beta carotene and cancer-fighting properties (via WHfoods.org). It’s quick to make and absolutely delicious. I’d take this over spinach anyday! Simply double the recipe for larger groups.

Sauteed Kale & Red Onions

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 tsp olive oil
• 2 bunches kale tough stems and ribs removed, chopped (about 24 cups)
• 2/3 cup red onion julienned
• 4 cloves garlic sliced thin
• 1/2-3/4 cup chicken stock
• Salt & Pepper

Method

 

1. In a large skillet, heat oil over medium heat.
2. When hot, add onion and cook for 2 minutes, stirring occasionally.
3. Add garlic and cook for another minute.
4. Add kale and stock and toss to combine. Put cover on and cook for about 2 1/2 minutes.
5. Remove top and cook until most of the liquid evaporates, 2-3 minutes. Toss occasionally.
6. Season with salt and pepper and serve hot.