title title title title title title title
title title title
Site Navigation
Ginger Kale (From Asparagus to Zucchini)
1 large bunch kale, stems removed, leaves cut in strips
2 Tablespoons olive oil
1 Tablespoon butter
2 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon minced fresh gingerroot or 1 teaspoon ground ginger
juice of 1 fresh lime
freshly ground black pepper

Steam kale until slightly wilted. In large skillet or wok, heat oil and butter, add garlic, onion and ginger; sauté until onion is soft.

Toss in kale. Cover and cook on low heat until kale is tender. Stir in lime juice and pepper to taste.

Serves 2 – 4.