kale is all the rage these days, and for good reason. it is really good for you, really.

kale is rich in viatamins a & c and calcium. 

the photos below demonstrate how to devein kale. i rarely do this but if you have a more mature kale with a fiberous stem and are making something like slaw (<--you can easily substitute kale for the bok choy in the linked slaw recipe) or salad then this may be the best way to go about preparing the kale.

photo 4.jpg

     sautéed kale, onions & currants 


  • 1/2 c onion
  • 2 cups kale leaves ( it is not necessary to devein kale for this recipe just cut the stems off at the base of the leaves )
  • 1 tbsp raisins ( once again, cranberries, dates or whatever you have would work )
  •  1 tsp olive oil
  • half of a lemon ( any citrus you have around would be tasty )
  • 1 tsp balsamic vinegar

heat your pan over medium heat, add olive oil and then onions. cook onions until soft or about 5 minutes and then add the kale. cook for another 2-3 minutes and add the balsamic vinegar, a sqeeze of the lemon and give it another minute over heat. place on dish and top with a little zest from the lemon. enjoy.

( this is a single portion so just multiply as needed )