Kale doesn’t mind the cold, providing nutritious greens throughout the winter season.
2 pounds kale, stemmed and torn into pieces
3 tablespoons olive oil, divided
1 large onion, thinly sliced
2 cloves garlic, minced
salt and pepper, to taste
2 teaspoons fresh lemon juice
1 to 1-1/2 tablespoons balsamic vinegar
1 cup crumbled feta cheese, for garnish
10 kalamata olives, pitted and halved, for garnish
Put the kale into a stockpot, add 1/4 cup of water, cover, and cook over medium heat for 12 minutes, or until tender. Drain in a colander and set aside to cool. In a large, nonreactive skillet over medium heat, warm 1-1/2 tablespoons of oil. Add the onion and sauté for 8 to 9 minutes, or until translucent. Add the garlic, stir, and sauté for 30 seconds. Add the kale and the remaining oil and toss to coat. Season with salt and pepper. Reduce the heat to low, cover, and cook for 2 to 3 minutes. Meanwhile, in a small bowl, whisk together the lemon juice and vinegar. Uncover the skillet, sprinkle the kale with the lemon-vinegar mixture, and remove from the heat. Transfer the kale to a serving dish and garnish with the feta cheese and olives.