Better-late-than-never-last-minute kale
Cuisine: This quick dish is fantastic with nearly any meal.
Prep time: 
Cook time: 
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Serves: 6
"Start every dish with an allium," asserts a friend of mine, and this one has TWO: garlic and onions. Sauteed kale and alliums goes well with chicken to fish to hamburgers to jelly sammages. Nearly anything!
  • 4 cloves of garlic, crushed and diced
  • 1 medium onion, sliced thinly
  • 2 Tb coconut oil
  • big bunch of kale, washed, stems cut out, cut into strips
  • salt and freshly-ground pepper, to taste
  1. Melt the coconut oil in a heavy skillet. Add the garlic and onion, and saute at medium-low heat for 10 or 15 minutes, stirring frequently, watching carefully so the garlic doesn't burn. (WOE to you if your garlic burns!!) When the onion and garlic are soft and golden and your mouth is beginning to water like mad, increase the heat to medium high, add the kale, and saute it until it is wilted and lovely, adding salt and pepper at will, about 5 minutes or less.
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