Ingredients:
1 Tbsp. minced garlic (2-4 cloves)
1 cup diced white onion
1 large bunch of kale leaves
1 bag of baby spinach
1 cup of diced white onion
1/2 cup beef stock
2-3 Tbsp. white vinegar
1 Tbsp. canna oil
2 Tbsp. olive oil
Salt and pepper to taste
Place a large saute pan over medium heat. Pour in the canna oil and olive oil, then drop in the diced onions and minced garlic. Saute until the onions start becoming translucent and the garlic becomes puffy and tender. Be careful not to have the heat too high, as the garlic will burn easily. Once translucent, pour in the beef stock and vinegar along with a couple pinches of salt and a few dashes of pepper… You can use the stock of your choice, chicken and vegetable work well in this recipe as well.
Rinse the kale leaves thoroughly, and rip the green, leafy parts by hand from the stalk, and dispose of the stalk. Add the kale leaves to the pan and turn the heat up to a medium-high and let the kale begin to wilt down. Use tongs or a spatula to evenly saute the kale for about 2-3 minutes. At this point, add the spinach and wilt down. You can add more salt, pepper, and vinegar to your taste. Continue to simmer on a low heat for 3-5 more minutes.
