CURLY KALE SELECT

¼ cup olive oil
2 Tbsp butter
½ cup chopped onion
 4 to 6 slivered garlic cloves
½ cup thickly sliced red radishes
5 Kale leaves (curly variety)
¼ cup water
¼ cup halved almonds
½ cup cooked black-eyed peas
½ cup chopped tomatoes
Fresh ground sea salt to taste
Fresh cracked pepper to taste

Serve with: shredded Asiago cheese

Variations: 1) Substitute any red legume for the peas
2) Substitute any other strong-tasting cheese for the Asiago
3) Experiment with your favorite herb--add at end with salt & pepper.

Heat oil and half of the butter in large skillet on medium. Add onion, coating with the oil and butter. Turn heat down to med-low. Cook onion about 2 or 3 minutes. Add garlic; cook for about 2 minutes. Add radishes and kale with the remaining butter; stir to coat kale. Stir in water. Cover. Cook for 10 minutes, stirring occasionally. Stir in almonds, peas, tomatoes, salt and pepper. Heat for about 2 or 3 minutes, mixing well.
Serve with cheese atop. Delicious!

5 leaves serves 2 or 3.


Robin Leonard
GPF
2006

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