Saut-eacute-ed-Kale-amp-Red-Onions-With-Garlic-and-Lemon0.jpg

INGREDIENTS

  • 6 cups kale (about 1 large bunch)
  • 1 quart boiling water , for blanching kale
  • 1 tablespoon olive oil
  • 2 garlic cloves , minced
  • 1 small red onion , sliced into thin rings
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons lemon juice , freshly squeezed

DIRECTIONS

  1. Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
  2. Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
  3. Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
  4. Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
  5. Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
  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.