Kale for your Cornbread

[mamster]

Kale for your Cornbread

• 1 T vegetable oil or bacon grease
  
• 1 bunch kale (about 1 lb)
  
• 1/2 medium onion, minced
  
• 1/2 tsp curry powder (this seems like a reasonable use of commercial curry powder to me. I use Penzeys Hot)
  
• 1/2 tsp salt
  
• 1/2 c water
  

1. Strip the leaves of the kale from the stems with a sharp knife and slice the leaves into 1/4" shreds. Discard the stems or reserve for another use.

2. Heat the oil or grease over medium-high heat in a medium saucepan. Add the onion and cook until it begins to brown.

3. Add the kale, curry powder, salt, and water. Reduce heat to medium-low. Cover and cook 20-25 minutes, while the cornbread is in the oven. Serve hot, letting the juices moisten the cornbread while you're eating.

Keywords: Side, Condiment, The Daily Gullet

( RG505 )