Lacinata Kale with Caramelized Onions

2 	tablespoons olive oil
1½	large sweet onions or white onions, thinly sliced
3 	cloves garlic, thinly sliced
1½	pounds Lacinata kale, middle stems removed, leaves cut into 2-inch 
	pieces
¾	cup chicken stock
1¼	teaspoons salt
½	teaspoon crushed red pepper flakes

In a large saute pan, over medium heat add the olive oil; when hot add the onion and cook until the onion is lightly browned, 4 to 5 minutes. Add the garlic and cook for another 1 to 2 minutes. Reduce the heat and cook for another 4 minutes or until the onions are soft and caramelized. Add the kale to the pan, raise the heat to medium high. Add the chicken stock, salt and red pepper; cook, stirring until the kale begins to wilt, 4 minutes. Continue to cook until most of the chicken stock has evaporated and the kale is tender, another 3 to 4 minutes. Serve immediately. 


Serves: 6								Emeril, 12.20.09