From: Jesse Cool

Serves 4

Organic farmer Stuart Dickson is a fantastic cook, and he takes great pride in his use of greens. He especially loves kale, and sometimes instead of kale, he uses baby escarole leaves, which are equally delicious with this hot dressing.

Ingredients

1 large bunch organic kale, thinly sliced
¼ cup extra virgin olive oil
1 small red onion, thinly sliced
2 garlic cloves, minced
3 tablespoons balsamic vinegar
1 hot chile pepper (such as jalapeño, serrano, or habenaro), seeded and minced
Salt
Freshly ground black pepper

Directions

Place the kale in a large serving bowl; set aside at room temperature.

Heat the oil in a small saucepan over medium-low heat. Add the onion and garlic and cook for 6 minutes, or until very soft. Add the vinegar and chile pepper. Cook for 1 minute. Pour the mixture over the kale and toss well. Season with salt and black pepper to taste. Serve immediately.