Winter Braised Greens

1-2 Tablespoons butter or olive oil

1/2 of a medium yellow onion, cut into half moons

1 bunch of dinosaur kale leaves, de-stemmed and chiffonade cut

1 Tbsp. water

1-2 Tbsp. white wine (or veggie broth)

1/2 tsp. sea salt, plus more to taste

Pinch of fresh grated nutmeg

2-4 tsp. balsalmic vinegar

1. Heat a 10-inch cast iron, carbon steel or stainless steel skillet over medium heat for one minute and then add butter and let it coat the pan evenly. Add onion and carmelize them for 10 minutes.

2. Add kale leaves and toss to coat with butter so that they glisten, and allow to soften uncovered for 3 minutes, stirring constantly. Add water, wine, salt, and nutmeg; cover, and braise for 2 minutes. Greens should be bright gree, but tender to the bite and have a subtle sweetness. Remove from heat, garnish with vinegar and serve.

Makes 2 cups.

-S. Sammartino (PCC Cooks Class)