Ingredients

 

• 1 gal Kale, washed and torn

• 1 cup Red Onion, julienned

• 1 T Garlic

• 1 tsp Salt

• 1/2 tsp ground Black Pepper

• 2 cups Vegetable Stock

• 2 T Olive Oil

 

       Heat Olive Oil in large sauté pan, add Red Onion and cook until soft. Add Kale in batches with stock to soften. Continue to add Kale with stock as it wilts down, until all Kale is in the pan.
        Season with salt and pepper. Continue cooking until tender, re-season if needed.