1 (10 ounce) bag Cut ‘N Clean Greens Kale
1 Tablespoon Canola Oil
1 Onion, diced
3 cloves Garlic, minced
6 Tomatillos, diced
2 Jalapeños, diced
6 fluid ounces Blue Moon
1 tablespoon Agave Nectar
1 cup Chicken Stock
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1/8 cup Cilantro Stems, minced
1/8 cup Cilantro Leaves, chopped
Salt and Pepper to taste
Preheat a pot or saucepan over high heat. Add 1 Tablespoon canola oil to coat the pot/pan. Add onion and caramelize (about 2 minutes). Add garlic, tomatillos, and jalapenos and sauté (about 1 minute)
Deglaze pot/pan with Blue Moon and reduce by half. Add agave nectar, chicken stock, ground cumin, ground coriander and cilantro stems.
Add Kale, cover and reduce heat. Cook until tender (about 10 minutes). Season with salt and pepper and GarNish with chopped cilantro leaves.
Serving Suggestions: Serve with some beans and some pan seared fish, I like striped bass for this dish.
Recipe courtesy of Garrett Nishimori, Chef Cut ‘N Clean Greens.