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Serves
2-4 (as a side dish)
Author Notes
I like the goat butter in this dish, because it has a slightly lighter, creamier flavor, but you can use regular butter instead if you don’t have or can’t find. The juxtaposition of the ouzo against the butter adds a nice contrast. We served this with lamb the other night and the two went very well together. —coffeefoodwrite
Ingredients
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1 bunch
red kale (washed and dried -- organic if poss.)
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1
small red onion (sliced)
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3
cloves garlic (thinly sliced)
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French gray sea salt (or any sea salt yo
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fresh ground pepper
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1
pat goat butter (or regular butter if you don’t ha
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4 teaspoons
Ouzo
Directions
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1. Slice kale in thick chunks.
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2. Sauté kale and red onion in enough olive oil to cover bottom of pan, over medium heat, stirring frequently for 5-6 minutes until almost tender. Add sliced garlic, toss, turn heat down a bit and cook an additional 6 minutes or so until tender.
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3. Add pat of butter, the ouzo and toss, cook for one minute more. Serve
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