Kale -n-Onions


By Amy Pennington / GoGo Green Garden

Kale & Onions
[ Makes 2 to 3 servings ]

Kale is a nutritional powerhouse and hearty green available all winter long. This is a one-pot-only meal, perfect for a dinner if you add a fried egg to the kale. This dish can be made with little fuss and attention. Serve a crusty piece of bread alongside, and it’s a meal that can be made at a moment’s notice and feed lots of mouths for cheap. Boiling the kale in salted water for an extended period of time softens the tough leaves and turns them near-sweet in flavor. This dish is an awesome side dish for winter, and you can easily swap out kale for collards, swiss chard or other mustard greens.

Olive oil
Half onion, thinly sliced
2 cloves garlic, crushed
1 bunch kale, cut into ribbons, crosswise, starting with the stem end
Pinch of red pepper flakes

Coat the bottom of a deep-sided sauté pan with olive oil. Add the onion and garlic, stirring until soft and slightly brown, about 10 minutes. Working in batches, put the kale in the sauté pan and cook until wilted, turning continuously 5 to 7 minutes. Toss in the red pepper flakes and season with salt. Fill the sauté pan with an inch of water and cover, bringing to a simmer. Cook until the kale is tender and drain off any residual liquid, about 20 to 25 minutes. Serve.