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6Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. kale leaves (dark green, stem removed and leaves chopped, then washed and dried)
- 1 Tbsp. extra-virgin olive oil (or slightly more, depending on your pan)
- 1 purple onion (chopped in small pieces, or use about 1/2 cup chopped shallots)
- 2 cloves garlic (fresh, very finely minced)
- 2 cups water (added 1/2 cup at a time)
- sherry vinegar (Optional: Spanish, or other vinegar of your choice sprinkled over the cooked kale)
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Reviews(7)
John Scavarda 5 years ago
Flavorful and satisfying. I used chicken stock in place of water for even better flavor.
Ciarra Marie 6 years ago
fantastic! i added some cumin and garbanzos to make it like the espinacas y garbanzos i tried in seville ;) turned out delicous! cooking kale with the water tskes out a lot of the bitter kale flavor as well!
Adrian Stanley 6 years ago
This tasted healthy and nutritious, was relatively easy to cook (though the boiling down can take a while). I added some balsamic vinegar and Cajun spice to add more taste.
Katrina Motta 8 years ago
Wonderful! Will never make kale another way again! Except maybe for chips... I use leeks instead of onions because it's easier to digest and has a combo taste of garlic and onion. Leeks are also a known super food for all the nutrients it beholds!