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Black Kale with Cilantro ~ Serves 4
Ready in under 30 minutes

Black kale is an extra cool looking way to get your veggies, but regular kale works fine too.
Onion, cilantro, and white wine help make an exquisite pile of greens that'll go well on just about any dinner plate.

2 tablespoons vegetable oil
1/2 white onion
1 clove garlic
2 bunches black kale OR 1 bunch regular kale, stems removed
1 cup dry white wine (or vegetable or chicken stock)
1/2 bunch cilantro
1 pinch red pepper flakes
salt and pepper

Preheat oil in a large pot over medium heat.
Peel and chop onion into a small dice. Peel garlic and crush. Add both onion and garlic to pot and sweat for three to five minutes until softened.
Wash kale and slice leaves crosswise into two inch pieces. Add to onion and sauté for a minutes or two to soften. Add wine or stock and bring liquid to a boil.
Reduce to a simmer. Cover pot and let kale steam for about 10 minutes (will take an additional 5-10 minutes if using regular kale).
Remove lid and continue cooking until excess liquid has mostly evaporated.
Rinse and roughly chop cilantro. Stir into kale with a red pepper flakes and salt and pepper.


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