Ingredients:
2 tbs olive oil
4 cups sliced yellow onions (Vidalia or Maui, if available)
sea salt to taste
3 bunches mixed arugula, mustard greens and dandelion greens, roughly chopped and washed
½-¾ pound crumbled feta cheese
Freshly ground black pepper
Directions:
1. Heat the oil in a large, deep skillet or Dutch oven. Add the onion, salt lightly and sauté over high heat for about 5 minutes, then turn the heat to medium, cover, and cook until very tender, about 10 minutes more.
2. Add the chopped greens in batches, sprinkling each addition lightly with salt then letting it wilt down a little before adding the next batch. When all the greens have wilted, stir in the feta and cook 2 minutes more. Taste and adjust seasonings.
3. Transfer to a platter and grind a generous amount of black pepper to taste. Serve warm on pasta, or grains, or by itself.
Serves 4-6