1/4 cup vegetable oil
1/3 cup chopped onion
6 pounds kale (other greens such as collards or mustard greens can be used. Kale is the least bitter of the greens.)
Wash kale and remove leaves from stems. Break leaves into small pieces and rinse again. (Greens hold dirt and sand -- wash well.) In a large bowl, soak leaves in cold water. Set aside. In a large pot, over low heat, sauté onion in oil until onion is clear. Remove greens from water and add to pot. (Do not dry greens -- the water that remains on the greens helps them to cook.) Cover and cook until desired tenderness over low-medium heat, approximately 25 minutes, longer if desired.
When greens are nearly done, add black pepper. Do not add salt when cooking, as it toughens the greens. Add salt after cooking, just before serving, to taste. Approximately 10 generous servings. Note: Serve with vinegar if desired.
Monday, December 20, 1999
