Ingredients
Method
- Heat the extra virgin olive oil in a large skillet or pan set over medium heat.
- Stir in the chopped onion, lower the temperature to medium-low, and saute for about 15 minutes or until the onions are deeply caramelized and sweet.
- Stir in the chopped kale, tossing it with the onions, and saute for 5 more minutes until the leaves are fully wilted and tender.
- Season evenly with the sea salt, give it one final stir, and serve immediately.
- Remove the Tough Stems: Kale stems can be very fibrous and take much longer to cook than the leaves. Strip the leafy greens from the thick center ribs before chopping to ensure an even, tender bite throughout your side dish.
- Don't Overcook the Greens: saute the kale just until it is wilted and tender, which only takes about 5 minutes. Overcooking can lead to mushy greens and a loss of that vibrant, beautiful green color and valuable nutrients.
- Finish with a Hit of Acid: While not explicitly in the base recipe, adding a small squeeze of fresh lemon juice or a dash of apple cider vinegar right before serving will brighten up the earthy flavors and take this dish to the next level.
Be Patient with the Onions: Don't rush the caramelization process! Keep the heat on medium-low and let the natural sugars slowly coax out of the onions. This 15-minute step is the secret to adding incredible depth and sweetness to the dish without adding any sugar.