This recipe was created in collaboration with Epicure Director and Independent Consultant Claudia Hawkins-Moise from Wisconsin. We are very fortunate to have had the opportunity to work with Claudia!
2 bunches curly kale
1 small yellow onion
2 tbsp unsalted butter
1⁄2 tsp Sea Salt
1 tsp apple cider vinegar
1 cup water
- Pick kale leaves from stems and wash thoroughly; discard stems. Thinly slice yellow onion.
- Melt butter in Sauté Pan over medium-high heat. Add onions; cook 1–2 min until slightly soft.
- Add kale to pan; cover and cook 3 min.
- Meanwhile, in a bowl, mix wing seasoning and aioli mix (if using), with salt, vinegar, and water. Pour over greens; cook uncovered 8–10 min, stirring occasionally. Greens are ready when they are tender and most of the liquid has evaporated.