Garden Kale and Onions

6 Tbsp virgin olive oil
3 medium onions, diced in 1 in pieces
5 garlic cloves, minced
6 anchovy filets rinsed and chopped
4 to 5 lbs fresh kale, stems removed, cut in strips, wash and dried well
ground black pepper to taste
5 Tbsp balsamic vinegar

Heat olive oil in a large heavy skillet over medium-high heat.
Sauté onion, garlic and anchovy until onion is soft and just beginning to brown a little.
Add kale, stir until the kale wilts.  Add pepper
Reduce the heat to medium-low, continue cooking, stirring occasionally until the kale is tender, about 5 – 6 minutes.  Add the balsamic vinegar just before serving.
Serve hot

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