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•1 large bunch of kale (I like the russian kind or some other purplish variety for this, rather than the dinosaur kale)
•2 cloves of garlic, minced or thinly sliced
•1 small onion, thinly sliced
•2 Tbsps olive oil
•1/4 cup organic currants
•1 tsp orange zest
•2 tsps balsamic vinegar or balsamic vinegar glaze
•Sea salt
•Freshly ground black pepper
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1st Keep
 ND
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