Fall Kale

Kale is very good for you and tolerates cooler temperatures very well.  I have many kale recipes, here is one of our favorites.
Kale with Feta and Olives
2 lbs. kale, stemmed and torn into pieces
3 tablespoon olive oil, divided
1 large onion, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 teaspoons fresh lemon juice
1 tablespoon balsamic vinegar
1 cup crumbled feta cheese, for , garnish
10 kalamata olives, pitted and halved, for garnish

Put the kale into a stockpot, add 1/4 cup of water, cover, and cook over medium heat for 12 minutes, or until tender.  Drain in a colander and set aside to cool.  In a large, nonstick skillet over medium heat, warm 1-1/2 tablespoons of oil.  Add the onion and saute for 8-9 minutes, or until translucent.  Add the garlic, stir, and saute for 30 seconds.  Add the kale and the remaining oil and toss to coat.  Season with salt and pepper.  Reduce the heat to low, cover, and cook for 2 to 3 minutes.  Meanwhile in a small bowl, whisk together the lemon juice and vinegar.  Uncover the skillet, sprinkle the kale with the lemon-vinegar mixture, and remove from heat.  Transfer the kale to a serving dish and garnish with the feta cheese and olives.

Makes 4 servings.