1bunchfresh kaleabout a pound, washed stems removed and torn or coarsely chopped
¼teaspoongarlic powder
Kosher salt and freshly cracked black pepperto taste
For the Spring Onion Vinegar:
2spring onions
1cupapple cider vinegar
Kosher salt and freshly cracked black pepperto taste
Instructions
Make the Spring Onion Vinegar:
Chop the onions (greens, light greens, and whites) and add them to the vinegar inside a jar or bowl. Season with salt and pepper, to taste (about ¼ of each). Shake or stir to mix. Set aside.
Saute the Kale:
Heat one tablespoon of the oil in a large non-stick skillet over medium-high heat. Add a handful of the kale into the pan at a time into the skillet. Toss in the oil and season lightly with salt (the salt will help it wilt). When the kale reduces in size by half, add another bunch to the pan. Continue adding the kale and tossing until all of the kale is added to the pan and has wilted. You may need to drizzle in the remaining olive oil and small pinches of salt during this time.
Turn off the heat and sprinkle in the garlic powder, and season the kale to taste. Toss well to incorporate.
Serve:
Serve with spring onion vinegar drizzled over the top.
Notes
Spring Onion Vinegar: the longer the spring onion vinegar sits, the better it is, so make it first. More than likely, you will have leftover spring onion vinegar. Keep it stored in an airtight container for two to three weeks.
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