Purple Kale

Ben hates kale. Jill loves kale. Therefore, kale is a frequent side dish at our dinner table. This recipe is very easy and I could eat the entire bowl of kale myself!

Need

1 bunch organic purple kale
1 large head of minced garlic
2 tbspn cooking sherry
1 tspn ghee or butter
1 tbspn olive oil
2 tbspn water
Salt
Pepper

Prepare

Wash the kale and discard the kale stems. (You can actually eat the stems, but they take a lot longer to cook and can be bitter.) Saute the garlic, butter, and olive oil on medium heat for 3 minutes. Add half of the kale bunch and 1 tablespoon of sherry and 1 tablespoon of water to saute pan. Place the lid on the pan for about 2 minutes or until the kale becomes wilted. Add the remaining kale, sherry, water and repeat. Allow the kale to wilt down until it is soft, but not soggy. Salt and pepper to your taste!