this is a minor variation on my usual kale recipe which involves sauteeing garlic and onions for a few, adding crushed red chili, followed by roughly chopped kale and cooking, covered till done to your liking.

The minor variation is this - cook your garlic over very low heat for a longer time - 10 minutes maybe, to really infuse your olive oil.  Turn up the heat to medium and add lots of very thinly sliced onions and cook till those are brown.  Then add your chili and kale and cook as usual.

The extended time on the garlic and onion really makes the sweetness of the onions and the flavor of the garlic pop, and creates a really nice contrast to the bitter flavor of the kale.

It was different enough from the usual that my daughter commented on it, hence this posting.  Enjoy.

By the way, in case you didn’t know this, the trick to getting truly brown onions is time.  Turn down the heat once you start to get a bit of color and cook, stirring frequently.  It takes a while, but the flavor is well worth it.