Ingredients:
4 cups stemmed and chopped kale
2 tbsp olive oil
1 red onion, cut into half-moons
2 carrots, diced small
1-2 small heads green garlic
1 tsp minced ginger
2 tbsp lemon juice
sea salt
Directions:
1. Put the chopped kale in a bowl, cover with cold water and set aside.
2. Heat the olive oil in a large, deep saute pan over medium-high heat then add the onion, a pinch of salt and saute for 3-4 minutes. Decrease the heat to low and cook the onions until caramelized, about 20 minutes.
3. Increase the heat to medium and add the carrots, green garlic, ginger and a pinch of salt. Saute until the carrots are tender, 3-4 minutes.
4. Drain the kale and add to the pan along with another pinch of salt. Saute until the kale wilts and turns bright green, about 3 minutes. Test the kale – you may need to add 1 tbsp of water and cook, covered, until it becomes a little more tender, 2-3 minutes.
5. Drizzle with the lemon juice, stir gently and serve immediately.
Serves 4