V Savory Kale
1 onion thinly sliced
1 large bunch fresh kale, collards, or chard
several tablespoons water
1 tablespoon tomato paste
In a large frying pan saute onion in 1-2 tablespoons olive oil over medium heat until brown and crisp; remove and place in serving dish.
Stack greens, roll together and slice about 1/4 in thick; saute in frying pan for 1 minute.
Add water and salt, cover and reduce heat to steam until tender. Add water as needed. Kale and collards cook in 10-15 minutes; chard cooks a bit faster. When the greens are tender, drain in a colander. Return onions to pan and heat to sizzling.
Add tomato paste and stir. When this mixture is hot, return the greens to the pan. Mix, heat through, and serve.
From Nancy Brubaker, Simply in Season, 2005.