2-3 T olive oil
1 small-medium red onion, finely chopped
2 cloves garlic, minced
1-2 bunches of kale or collards or mixed
1-2 Tb red wine vinegar
¼ t salt
Grated Parmesan or crumbled feta cheese
Heat oil in large skillet. Saute the onions for 6 minutes, until very soft and somewhat browned. Add garlic and cook 1 minute. While these are cooking, strip kale or collards off the stems and chop coarsely. Add the kale or collards, sprinkle with salt and vinegar. Put lid on skillet and steam 5-8 minutes. Stir to mix greens with onions and garlic, then sprinkle with cheese and replace the lid to let cheese melt for 1-2 minutes.
Adapted from Eating Close to Home by Elin Kristina England. Recipe contributed by Lynne Fessenden