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2-3 cloves black garlic
3 cloves regular garlic
¼ white onion
2 tbps. Epicurean Mission Extra Virgin Olive Oil
1 tsp. Epicurean Truffle Extra Virgin Olive Oil
½ tsp. Epicurean Traditional Premium Aged Balsamic Vinegar
¼- ½ cup water
3-4 cups of kale
salt & pepper to taste

1. In a medium saucepan, heat regular garlic and onions in Epicurean Mission Extra Virgin Olive Oil.
2. After about a minute add black garlic and season with the salt and pepper.
3. When regular garlic and onions are translucent, add kale, Epicurean Truffle Extra Virgin Olive Oil, Epicurean Traditional Premium Aged Balsamic Vinegar, and water. Cover for a few minutes to steam.
4. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.