From chef Greg Peters
Kale is tough and fibrous, and chef Greg Peters chiffonades the leaves for faster cooking time.
Ingredients
6 Tablespoons extra virgin olive oil
1 small red onion, sliced
4 garlic cloves, sliced thin
1½ pounds kale, chiffonaded, with tough stems removed
Salt and pepper
1 serrano pepper, seeded and chopped
¼ cup white wine
½ lemon, juiced
2 Tablespoons cold butter
½ cup grated Parmesan cheese
Directions
Heat oil in a heavy-bottom pot over medium heat until shimmering. Add onion, followed by garlic. Cook until the garlic is goldened, 30-60 seconds. Add kale and cook, stirring frequently. Season with salt and pepper to taste. Add serrano peppers, white wine and lemon juice. Toss for a few seconds, then add butter and cook until done. Immediately transfer to a serving platter and top with Parmesan cheese. Serve immediately. Makes six to eight servings.