- 1 tbsp extra-virgin olive oil
- 1 bunch dark leafy greens (kale, collards, chard, etc.)
- 1/2 yellow onion, cut into crescents
- 1/4 water
- salt and pepper to taste
To prepare the greens, first rinse well. Tear leaves away from the stems and tear into small pieces. In a large skillet, heat olive oil over medium heat. Add onion and saute about five minutes, until translucent and starting to brown. Add greens (note: you may need to add in batches as greens begin to reduce) and stir to coat with oil. When the greens turn a bright shade of green, add a little water as needed to keep the pan from drying. Continue cooking 3-5 minutes to allow the greens to absorb all the liquid. Sprinkle with salt and pepper to taste.
Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.