Recipe courtesy of Harvard University Dining Services

Serves 4

• 1 pound fresh kale, roughly chopped
• 1 medium-sized onion, sliced thin
• 2 tablespoons canola oil
• 1 tablespoon lemon juice (optional)
• Salt and pepper to taste

First, caramelize the onions: Heat 1 tablespoon of oil in a sauté pan over medium low heat and add the onions.

Cook very slowly on medium low heat, stirring occasionally, until the onions are browned; do not burn. When finished, remove from heat and set aside.

In a separate sauté pan, heat the remaining 1 tablespoon of oil over medium heat. Add the chopped kale and sauté until tender, about 8 minutes.

Add the onions and, if desired, the lemon juice. Toss together. Remove from heat and serve.

Calories: 130⁄ Protein: 4 g⁄ Carbohydrate: 14 g⁄ Fiber: 3 g⁄ Sodium: 50 mg
Saturated fat: 0.5 g⁄ Polyunsaturated fat: 2.5 g⁄ Monounsaturated fat: 4 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg

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