Preparation Time: 10 MINUTES
Cooking Time: 15 MINUTES
1 Onion, diced (about 1.5 cups)
1 Tbsp. Olive oil
1 bunch Kale
2 tsp. Vinegar (or more to taste)
1/4 tsp. crushed Red Pepper Flakes (or more to taste)
Sea salt and fresh ground pepper to taste
Saute the onion in the oil in a large skillet on low heat for about 10 minutes, until translucent. While the onions sautee, thoroughly rinse the kale. Remove and compost the stems and coarsely chop the leaves.
Add the moist kale to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add sea salt and fresh ground pepper to taste. Serve immediately. Serves 4.
Source: Moosewood Collective, Moosewood Restaurant Cooks at Home.