Sautéed Greens


  • 1 large yellow onion
  • 10 large leaves of greens (or more)
  • 2 TBLS organic sunflower oil
  • Curry Dressing


  1. Slice onion in thin, half-moons. 
  2. Clean greens.  Kale, collards and chard work best. 
  3. Chop into large bite-sized pieces.
  4. Heat small amount of sunflower oil in frying pan.
  5. Cook onions until translucent.
  6. Toss in greens. 
  7. Cook until a little more than a little wilted, stirring regularly.
  8. Cover with Curry Dressing.
Sue Moloney