"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Kathy Kaehler Koch's Kale Recipe

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This recipe for Kathy Kaehler Koch's Kale, by , is from The Gallimere Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Kaehler Koch
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
One bunch of Kale (approximately 8-10 leaves)
1 small onion
2 Heaping Tablespoons of chopped garlic
1/4 cup of extra virgin olive oil
salt and pepper to taste

Directions:
Directions:
Wash the kale thoroughly. Make sure you rinse every piece individually. Using a sharp knife slice on each side of the stem up and into the leaf and remove stem. Take two or three of the de-stemmed leaves and place them on top of each other. Roll them into a tight roll like a cigar. Take a sharp knife and slice the roll up into small pieces. Do this until all leaves are cut into small rolls. Put to the side.
Chop the onion and garlic.
Heat a skillet (cast iron works best ) to a med/high heat. Place extra virgin olive oil in the skillet with the garlic. Toss garlic around for a minute. Add onion. Cook until tender. Add the kale immediately on top of onion and garlic. Allow steam and heat to cook the kale. You will see it turn a beautiful green. Keep turning the kale and onion/garlic mixture. Add salt and pepper. When kale has reduced in size and is tender but not mushy remove from heat. Take out of skillet and onto a serving dish. Do not cook too long.
This dish can be served alone with some toasted pita bread or top with a chicken breast or grilled salmon.

 

 

 

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