2 tablespoons olive oil
4 cups onion, sliced (a sweet variety like Vidalia or Maui, if available)
sea salt to taste
3 bunches kale, de-stemmed and coarsely chopped
½ – ¾ pound feta cheese, crumbled; or you can substitute 1 cup dried cherries, soaked in hot water for 15 minutes, then drained
Freshly ground black pepper
1. Heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt lightly. Saute over high heat for about 5 minutes, and then turn the heat to medium, cover and let the onion cook until very tender, about 10 minutes more.
2. Add the greens in batches, sprinkling lightly with salt after each addition.
3. When the greens have wilted, stir in the feta or soaked dried cherries, and cook for about 2 minutes longer.
4. Transfer to a platter, and grind on a generous amount of black pepper. Serve warm or hot, on or next to pasta or grains, or by itself.