Presented by John Nesby – Chef and owner of MorMor Bistro & Bar, Poulsbo, WA

Ingredients

• 1 Tbsp. olive oil
• 2 cups thinly sliced onions
• 1 tsp. salt
• 12 turns freshly ground black pepper
• 1/2 tsp. red pepper flakes
• 2 Tbsp. minced garlic
• 8 cups (firmly packed) torn and stemmed kale pieces
• 2 cups chicken stock
• Splash cider vinegar (optional)

Directions

Heat the oil in a large skillet over high heat. Add onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from heat. Serve immediately.

Note: Suitable greens for this recipe include: Chard (all colors), Kale, Beet Greens, Mustard Greens, Bok Choy, Cavlo Nero.