Sautéed Kale with Garlic and Onions
Cooking Times
Ingredients
- 8 cups fresh, stems trimmed Cal-Organic Green Kale
- 3 tbsp. olive oil
- 3 cloves garlic, peeled and finely chopped
- 1/4, finely chopped Cal-Organic Yellow Onions
- 1/2 cup vegetable stock
- 2 tbsp. red wine vinegar
Directions
- Rinse the kale and roughly chop. Heat the olive oil in a large saucepan or skillet with a cover. Add the garlic and onion and cook until fragrant, about 5 minutes.
- Increase the heat to high; add the vegetable stock and chopped kale, tossing to coat. Cover and steam for about 5 minutes. Remove cover and continue cooking, stirring frequently, until all the liquid has evaporated.
- Season with salt, pepper and red wine vinegar and serve.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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