| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
c |
Sliced onions |
| 1 |
ts |
Salt |
|
|
Freshly-ground black pepper |
| 2 |
tb |
Minced garlic |
| 8 |
c |
Firmly-packed stemmed torn kale |
| 2 |
c |
Chicken stock |
INSTRUCTIONS
Heat oil in a large skillet over high heat. Add onions, salt and 12
turns of pepper and stir-fry 2 minutes. Add garlic, kale and stock;
cook, stirring occasionally, 3 minutes or until kale is tender. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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