©2014 Eden Foods, Inc.
Kale & Red Onions with Garlic and Lemon
Serves 4 |
Prep Time 15 minutes |
Cook Time 10 minutes
6 cups kale, (about 1 large bunch)
1 quart boiling water, for blanching kale
1 Tbsp Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1 small red onion, sliced into thin rings
2 tsp Eden Shoyu Soy Sauce
1 1/2 tsp lemon juice, freshly squeezed
Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces. Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking. Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes. Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly. Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.
4g fat (48% calories from fat),
American, Japanese Food, Macrobiotic, No Sweetener Added, Oils, Side Dish, Vegan