1 Tbs. oil
1 med. onion, sliced
1 jalapeno pepper, seeded and sliced into thin rings
2 cloves garlic, minced
1 lb. kale, stems removed and chopped
1 cup chicken stock
1/2 tsp. salt
1/4 tsp. pepper
1. Saute the onions and jalapeno until onions are translucent, about 4 min.
2. Add remaining ingredients and reduce heat to medium-low. Cover and cook for 10 minutes.
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