1 Bunch Kale
3 Pickling Cucumbers, unpeeled
1 green onion, chopped
¼ cup good White wine
4 Tbsp. Butter or olive oil
Salt and pepper to taste
De-stem kale and chop into bite-size pieces.
Dice cucumber about ¼-inch.
Heat sauté pan to medium heat.
Melt butter/olive oil and add green onion.
Turn heat up, and add chopped kale.
Add wine, splash by splash, and toss until kale is wilted but not mushy.
Add cold cucumber at end with salt and pepper, and plate. (do not cook the cucumber.)