Sautéed Kale & Red Onions With Garlic And Lemon - cooking recipe

Ingredients

6 cups kale (about 1 large bunch)
1 quart boiling water, for blanching kale
1 tablespoon olive oil
2 garlic cloves, minced
1 small red onion, sliced into thin rings
2 teaspoons soy sauce
1 1/2 teaspoons lemon juice, freshly squeezed

Preparation

Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
Heat the oil in a medium skillet and saute the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
Add the kale leaves, stems and shoyu soy sauce. Saute for 2 to 3 minutes, stirring constantly.
Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.