This Wilted Kale recipe was given to us by our friend Chef Romero of Kingston, NY. It's a perfect accompaniment for his Coffee-Braised Venison Shoulder that is also listed elsewhere in the Recipe Section.

The whole wilting process should take about 15 minutes. If you are overcooking your Kale, an alternative to try instead is to turn down the heat to Medium Heat as you add in the ½ cup of water. The reduced heat should give you a little bit more time to monitor the wilting, of the Kale. As you get the hang of it, you can increase the temperature the next time.

Begin your preparation by washing and cleaning the head of Kale as you would Clean and Prep a Head of Romaine Lettuce.

Heat a large saute pan over Medium High Heat. Pour in the Oil and wait for it's Smoke Point. Once the smoke point has been reached, sauté the diced Onions and minced Garlic in Grape Seed Oil until Caramelized. When they are just about brown, add in the pulled Kale and the ½ cup of water. Cover the pan with a lid and keep it on the heat, opening to stir every couple of minutes until the Kale wilts and is al dente.

When wilted, strain the Kale and season the Wilted Kale to taste with Salt and Pepper. Serve immediately or Hold Warm for service.