I saw Rick Bayless make this recipe on PBS. It looked so appetizing and easy to do, that I ran out to get some kale and made it for dinner that night. It is now one of my staple dishes I make when I want to have a meat-free meal. Kale is one of these awesome vegetables high in antioxidants, fiber, vitamins and minerals. Try to include kale, spinach or other dark-leafy greens into your diet several times a week.
Ingredients:
12 ounces of washed fresh kale
1 1/2 tsp Tbs olive oil
1 large white onion
3 garlic cloves
corn tortillas
feta cheese
Serves 4
Directions:
1. Cut stems of kale and cut into big pieces, about 1 1/2 inch.
2. Slice onion into 1/4 inch pieces.
3. Peel and finely chop garlic.
4. Heat large skillet to medium-high and add onions. Cook until golden brown, stirring often. Add garlic and stir for a few seconds. Add kale and 1/2 tsp salt. Reduce heat and cover pan.
4. Cook until kale is tender. Serve on corn tortillas and crumbled feta cheese.