1 bunch local kale, any variety
1 T olive oil
1 clove garlic, minced
1/2 C low sodium vegetable broth
1/4 tsp salt & pepper to taste
1/2 C walnuts, chopped and toasted
1/4 C parmesan cheese, shredded

Directions: Wash and chop kale, removing stems and ribs. Heat oil in sauce pan. Sauté garlic until fragrant (not brown). Add kale and broth, cover the pan. Braise for 10 minutes. Remove add walnuts, parmesan and salt and pepper.

Recipe demonstrated by Stephanie Vera.