KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 lb. dark green kale leaves, stem removed and leaves chopped, then washed and dried
1 T 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 cup - 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
|
1st Keep
 Shirley_Pheasant
|
Comments