26 May Tender Kale
1 bunch kale, any variety
2 cloves of garlic, chopped
2 Tbs. extra virgin olive oil
1 cup red wine
¼ tsp. salt
Pinch of fresh ground black pepper
Wash kale and remove tough stems. Next roll leaves in a “cigar” shape and sliver. Heat oil in a heavy 2 quart sauce pan; add garlic and stir until it begins to soften but not brown. Add kale and stir until leaves are coated with oil. Add wine and reduce heat to low, cover pan and cook slowly until the kale is tender (estimated time 20 minutes). Remove from heat and stir in salt and pepper.
Recipe courtesy of Sandra Karcher, Heifer Village Volunteer
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