Sautéed Kale & Red Onions With Garlic And Lemon

1. 1

   Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.

2. 2

   Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.

3. 3

   Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.

4. 4

   Heat the oil in a medium skillet and saute the garlic for 1 minute. Saute the onions for 2 to 3 minutes.

5. 5

   Add the kale leaves, stems and shoyu soy sauce. Saute for 2 to 3 minutes, stirring constantly.

6. 6

   Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.

* Per serving · 4 servings · Values may vary.

No additional tips available.