1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock
Splash cider vinegar
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock
Splash cider vinegar
Heat the oil in a large skillet over high heat. Add the onions,
salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the
garlic, kale, and stock and cook, stirring occasionally, for 8 to 10
minutes; add a splash of cider vinegar in the last minute of cooking.
Remove from the heat. Serve immediately.
From Emeril Lagasse