Serves 4-6

Quick, easy and perfumed with herbs.



1 1/2 tablespoons extra virgin olive oil
3 cloves of garlic, sliced or minced
2 onions, sliced
Pinch of sea salt or 1/2 teaspoon of umeboshi vinegar
1 large bunch kale, collards or chard rinsed and sliced into bit sized pieces (about 2 quarts)
2 teaspoons dried basil or 2 tablespoons fresh, minced
2 teaspoons dried oregano or 2 tablespoons fresh, minced
2 teaspoons dried thyme or 2 tablespoons fresh, minced

Heat a wok or heavy skillet. Add and sautÈ onions, pinch of salt, and garlic in oil for 3 minutes. Add kale and sautÈ until tender (5-10 minutes). Stir in herbs. Taste and adjust the seasoning if necessary. Serve immediately.


  • Omit the salt. Add 2 tablespoons of capers, 1 pound sliced firm tofu, and 4 tablespoons organic white wine before adding the herbs.
  • Add a cup of sliced white or wild mushrooms with the kale (fresh shiitake, oyster, cremini, or other).
  • Add fresh or marinated sun-dried tomatoes and peppers.

Copyright Leslie Cerier 1996, originally published in The Quick and Easy. Organic Gourmet by Leslie Cerier

Recommended Posts

Leave a Comment