Recipe: Tangy Garlic Kale And Onion Skillet

This versatile recipe is chock full of healthy green vegetables and is a great way to prepare some of those loads of fresh fall greens you can grab this time of year at the farmers market. It makes a great side dish with grilled, roasted, or barbecued meat, poultry, or fish, or you can also add potatoes and other veggies such as zucchini or peppers and turn it into a breakfast hash. Serve with a couple of fresh eggs over easy or scrambled, and you've got a full nutritious breakfast with all the important food groups to start off your day!

Tangy Garlic Kale And Onion Skillet(Serves 4.)

Ingredients:

5 Tbsp olive oil, or 4 Tbsp organic butter, divided
2 medium red onions, sliced in circles, then in half
3 garlic cloves, minced
3 to 4 lbs fresh kale, stems removed, cut in strips, washed and dried well
1/2 tsp salt
1/2 tsp ground black pepper
3 to 4 Tbsp balsamic vinegar (optional)

Directions:

1. Heat 2 tablespoons of the olive oil or butter in a large heavy skillet over medium-high heat.
2. Add the onion (and diced or sliced potatoes, if using) and cook until soft and just beginning to brown a little; remove from skillet and set aside.
3. Reduce the heat under the skillet to medium-low, add the garlic, cooking just until fragrant, about 1 to 2 minutes; remove from skillet and save with onion.
4. Add the remaining oil or butter and turn the heat back up to medium-high, then add the kale and cook, stirring frequently, until the kale just wilts.
5. Add back in the skillet the cooked onion (and optional potatoes or other veggies) and garlic, then the salt and pepper.
6. Reduce the heat again to medium-low and continue cooking, tossing the mixture occasionally, until the kale is tender, about 5 minutes.
7. Sprinkle the balsamic vinegar (if using) into the mixture just before serving, toss and serve hot.