We’re glad you’ve stopped by for the third and final part of a delicious recipe contributed by Sondra Bernstein, owner of the girl and the fig restaurant—a beloved Sonoma establishment. To purchase the girl and the fig cookbook or learn more about their fresh country dishes with French-inspired flair, visit their website.
See our previous posts from Wednesday and Thursday for the first two parts of the total dish: Grilled Pork Chops with Roasted Garlic and Rosemary-Potato Gratin. The recommended wine pairing for this meal is a bottle of old vine Grenache.
1 bunch lacinato kale, center ribs removed
2 cloves garlic, slivered
1 white onion
2 tablespoons extra virgin olive oil
Cut onion in half and slice from top to bottom, creating julienne strips. Place in sauté pan with olive oil and salt. Cook on very low heat covered until onions are very soft and golden. Stir in garlic and cook for 5 minutes more. Add kale and cook covered on very low heat until wilted and soft. Adjust seasoning as needed.
For sautéing this side dish of kale on your Lynx or Viking gas bbq grill, browse our selection of outdoor cookware at Outdora made by Bayou Classic.