How to cook kale

By Kathy C.

Ingredients

• 10 oz raw kale leaves (or two 5-oz packages), or raw greens of choice
• 1 cup raw onion, diced
• 1 tsp garlic powder, or minced garlic to taste
• salt to taste (I use about 1/4 tsp)
• oil or oil spray of choice

Details

Servings 4
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

In a large sauté pan over medium heat, cook the onion and minced garlic (if using) in the oil (or oil spray, but keep in mind that kale’s vitamins are more optimally absorbed when fat is added) until the onion begins to turn brown. Stir. Add the kale, or as much of it as will fit in the pan. Let cook until it wilts enough to stir, then add the rest of the kale as soon as you can. Stir occasionally to prevent sticking. When the kale looks wilted and onions are nicely browned, turn off the heat. Season with garlic powder and salt to taste. Feel free to add any other spices if desired, such as chili powder or ground ginger. You can also stir in a little sesame oil and a sprinkle of sesame seeds at this time. Yields about 2 cups (440g).