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Stir-Fried Kale
    Recipes for Locally Grown Foods

Kale grow abundantly in the Pacific Northwest during the cool seasons. It can be found at the markets during the late fall and spring. As with most dark leafy vegetables, Kale is enormously nutritious. It is actually one of the most nutrient-rich winter vegetables you can buy locally.


1 bunch of Kale

1 sweet onion

2-10 garlic cloves


1 tablespoon canola oil for frying

Olive oil

1 small lemon juiced

Tomatoes if in season - chopped (enough for 1 1/2 cups)


Wash leaves of kale well and pat dry. Chop kale into bite size pieces. Warm frying pan with a tablespoon of canola oil. Add chopped onion (sweet preferred and garlic cloves) When onions and garlic have cooked, add Kale, salt & pepper and cook over medium heat. If tomatoes are in season - use fresh tomatoes, otherwise canned organic tomatoes in juice can be used. Cook for about 10 additional minutes or until tomatoes are warmed and dish is fragrant. Turn off heat. Juice lemon over the dish and sprinkle some olive oil to taste.

Variations / Substitutes:

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