Sauteed Kale with Garlic and Onion

Ingredients

• 1 lb. dark green kale leaves, stem removed and leaves chopped, then washed and dried
• 1 T extra virgin olive oil
• 1 small red onion, chopped in small pieces
• 2 cloves fresh garlic, very finely minced
• 1 1/2 cup – 2 cups water, added 1/2 cup at a time
• Optional: Spanish Sherry Vinegar or other vinegar of your choice sprinkled over the cooked kale

Directions

1. Chop the onion or shallots and mince the garlic very finely. Warm the oil in a heavy frying pan over medium-hot heat, then cook the onion for 3-4 minutes, just until it begins to take on color. Once the onion is lightly browned, stir in the garlic and cook for 1 minute longer.
2. While that is happening, remove and discard the tough center rib from each kale leaf. Cut or tear the leaves into bite-sized pieces, then rinse them and dry them in a salad spinner or with paper towels.
3. Add the prepared kale to the pan with the onion and garlic. Season well with salt and fresh ground black pepper, then cook for 2-3 minutes, until the kale starts to wilt.
4. Pour in 1/2 cup water, stir everything together, and cook until the liquid has nearly disappeared from the pan, about 5-10 minutes.
5. Add another 1/2 cup water and continue cooking the kale for 5-10 minutes more. Stir in a third 1/2 cup of water and cook for another 5-10 minutes.
6. Once you have added water and cooked it down three times, taste the kale for tenderness. If it still needs more time, add water one more time and keep cooking a bit longer.
7. When the kale is melt-in-your-mouth tender and the skillet is almost dry, add vinegar if you like, then serve it hot or warm.