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Sauteed Kale with Garlic and Onion (Melting Tuscan Kale)

From Stones River Market

<p>Browsing the internet, I found this recipe using products from the Market.</p>
Source: Yummly and Kalyn's Kitchen ( (Entered by John Erdmann)
Serves: Serves 2-3

1 lb dark green kale leaves, stem removed and leaves chopped, then washed and dried
1 TBSP extra virgin olive oil (or slightly more, depending on your pan)
1 red onion, chopped in small pieces (or use about 1/2 cup chopped shallots)
2 cloves fresh garlic, very finely minced
1 1/2 - 2 cups water, added 1/2 cup at a time
Optional: Spanish Sherry Vinegar or other vinegar of your choice sprinkled over the cooked kale

Step by Step Instructions
  1. Chop the onion or shallots and finely mince the garlic, then heat oil in heavy frying pan until it's medium-hot and saute onion 3-4 minutes until it starts to brown. When onion is turning slightly brown, add garlic and saute 1 minute more.
  2. While onions and garlic cook, cut away the center rib from each kale leaf and discard. Chop or tear the kale leaves into bite-sized pieces, then wash and spin dry or dry with paper towels.
  3. Add chopped kale leaves to the browned onion/garlic mixture, season generously with salt and fresh ground black pepper, and let the kale wilt for 2-3 minutes, then add 1/2 cup water, stir, and let the kale cook in the water until the pan is almost dry, about 5-10 minutes.
  4. Add 1/2 cup more water and cook kale 5-10 minutes more, then add a third 1/2 cup of water and cook kale 5-10 minutes more. After you've added water and cooked it off three times, taste to see if the kale is tender; if not, add water one more time and cook a bit longer.
  5. When kale is melt-in-your-mouth tender and the pan is nearly dry, season as desired with vinegar and serve hot or warm.