2 tablespoons extra-virgin olive oil 1 red onion, cut into half-moons
¼ teaspoon plus a pinch of sea salt 2 garlic cloves, pressed and allowed to sit for 10 minutes Generous pinch of crushed red pepper flakes 1 large bunch black (Tuscan or lacinato) kale or Swiss chard, stemmed and chopped into bitesize pieces 1½ teaspoons grated lemon zest
1 tablespoon lemon juice
1 teaspoon grade B maple syrup
1 tablespoon whole-grain toasted bread crumbs, or 1 tablespoon chopped toasted almonds
2 tablespoons shaved Parmesan cheese
Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and a pinch of salt and sauté for 3 minutes. Decrease the heat to medium-low and cook, stirring occasionally, until the onions are slightly golden, about 5 minutes.
Increase the heat to medium. Add the garlic and red pepper flakes and sauté until the garlic is lightly golden, about 20 seconds. Add the kale to the skillet along with another pinch of salt and sauté until bright green and wilted, about 3 minutes. Add a tablespoon of water, cover, and cook until just tender, no more than 4 minutes more.
Stir in the lemon zest, lemon juice, and maple syrup. Divide the greens among 4 serving plates and top with the bread crumbs and shavings of Parmesan.
- Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.