- 4 cups stemmed and chopped curly kale, in bite-size pieces*
- 2 Tbsp extra-virgin olive oil
- 1 red onion, cut into half moons
- Sea salt
- 2 carrots, peeled and diced small
- 3 cloves garlic, minced
- 1 tsp minced fresh ginger
- 2 Tbsp freshly squeezed lemon juice
- Cover kale with cold water and set aside.
- Heat olive oil in a large, deep saute pan over medium-high heat. Add onion and pinch of salt and saute for 3 minutes. Decrease heat to low and cook slowly until onions are caramelized, about 20 minutes.
- Increase heat to medium. Add carrots, garlic, ginger, and a pinch of salt. Saute for 3 to 4 minutes, until carrots are tender. Drain kale and add to pan along with a scant 1/4 teaspoon of salt.
- Saute until greens turn bright green and wilt, about 3 minutes. Test greens; you may need to add 1 tablespoon of water. Continue cooking, covered, until they become just a little more tender, 2 to 3 minutes.
- Drizzle on lemon juice and stir gently. Serve immediately.**
- *If you can’t find curly kale, any kale will do. Or substitute spinach, Swiss chard, collard greens, mustard greens, or any other leafy green.
- **The longer the lemon juice sits on the greens, the more the greens will lose their beautiful color. Wait to add the lemon juice until just before serving.