- 1 large yellow onion
- 10 large leaves of greens (or more)
- 2 TBLS organic sunflower oil
- Curry Dressing
- Slice onion in thin, half-moons.
- Clean greens. Kale, collards and chard work best.
- Chop into large bite-sized pieces.
- Heat small amount of sunflower oil in frying pan.
- Cook onions until translucent.
- Toss in greens.
- Cook until a little more than a little wilted, stirring regularly.
- Cover with Curry Dressing.