- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 2 tablespoon minced garlic
- 8 cups (firmly packed) torn and stemmed kale pieces
- 2 cups Basic Chicken Stock
Heat the oil in a large skillet over high heat. Add the onions, salt, and pepper and saute for 10 minutes.
Add the garlic, kale, and stock and cook, stirring occasionally, for 5 minutes longer, or until crisp-tender.
Remove from the heat and serve immediately.