• 1 tbsp extra-virgin olive oil
  • 1 bunch dark leafy greens (kale, collards, chard, etc.)
  • 1/2 yellow onion, cut into crescents
  • 1/4 water
  • salt and pepper to taste


To prepare the greens, first rinse well. Tear leaves away from the stems and tear into small pieces. In a large skillet, heat olive oil over medium heat. Add onion and saute about five minutes, until translucent and starting to brown. Add greens (note: you may need to add in batches as greens begin to reduce) and stir to coat with oil. When the greens turn a bright shade of green, add a little water as needed to keep the pan from drying. Continue cooking 3-5 minutes to allow the greens to absorb all the liquid. Sprinkle with salt and pepper to taste.