If you are tired of hearing everybody telling you what to do, like "Eat your greens!", get on your bike and get to the closest grocery and pick up some kale - you'll be eating greens on your own accord as soon as you taste this. And if you want to make them a bit more epic, saute some bacon with the onions - OMG.1 bunch fresh kale
1 large onion, halved and sliced thinly
1 carrot, grated or julienned
2 cloves garlic, thinly sliced
1/3 cup dry white wine
2 Tbsp butter and 1 Tbsp olive oil
Separate the kale leaves from the stalks, discarding the stalks. Chop the leaves coarsely. Melt butter in the oil in a large skillet. Sauté the onion and carrot for 6-8 minutes, until nicely softened and beginning to caramelize. Add the garlic and cook another 2-3 minutes. Add the kale and the wine, salt and pepper to taste, and just a sprinkle of brown sugar. Then cover skillet. Continue cooking, stirring from time to time for about 10-15 minutes, until the kale is soften to your taste.
This is a standard in our house for breakfast, with two fat, farm-fresh eggs right on top. As my father would say, "keeps you regular."
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