ThirdPower Press

Sauteed Kale (Serves 4)

This is a Mother's and Menus staple, and so is included here. It is a simple, tasty way to get your greens with minimal effort and maximum benefit.

1 bunch of kale, stems removed, and leaves sliced 1" wide
1 _ tablespoons extra virgin olive oil
1 large shallot, sliced very thin
º cup vegetable stock or water
salt and freshly ground pepper

Steam kale in steamer basket or _"of water for 4 minutes. Drain well, squeezing out excess water. Saute shallot in olive oil over medium high heat for 2 minutes, add kale and stock, and cook for 2 minutes, until stock has evaporated, and kale is tender. Season to taste and serve.

Notes:
If time is a premium, kale can be steamed, shocked in cold water, drained well and frozen in airtight containers. Defrost as needed and use in soups, stir fry dishes or on its own.