The onion mixture isn’t a dressing, per se, more of a topping, onions as croutons, as it were. Tasty, however you think of it. I like this with a combination of greens, but go with your own preferences. Nuts can be toasted in a moderate oven (325°F) until fragrant, 10 minutes or so. Stir a couple of times.
1 large or 2 medium onions, cut lengthwise into thin wedges
6 T vegetable oil, divided
salt, to taste
4 t curry powder
1/2 t ground cinnamon
1 t mustard seeds or 3/4 t powdered mustard
1/2 t cayenne or red pepper flakes, or to taste
1/2 c toasted, coarsely chopped nuts–cashews, pecans, almonds, walnuts, pine nuts…
2 large bunches greens, about 16 c chopped greens
1. Heat oil in a large skillet over medium-low heat. Add onion wedges and a dash of salt and cook, stirring gently, to keep their shape, for 15 to 20 minutes, until golden. If the edges are starting to blacken, turn the heat down or add a splash of water to the pan.
2. Meanwhile, stir together curry powder, cinnamon, mustard, and cayenne. Set aside.
3. Add nuts to onion and cook, stirring for about 2 to 3 minutes. Stir in 2 t of the spice mixture and cook, stirring, for about 30 seconds, until fragrant. Remove skillet from heat and transfer onion mixture to a bowl.
4. In the same skillet or, depending on the amount of greens, a larger vessel, heat the remaining 3 T of oil. Add the rest of the spice mix and cook, stirring, until fragrant. Toss in the greens, in bunches, stirring well after each addition, and letting each batch wilt some before adding the next. Keep stirring up from the bottom to keep the spice mixture from burning and to incorporate the spices with the greens. Once all the greens are in, cook until the preferred degree of tenderness is achieved. If the greens are sticking or the pan is dry, add some water. Add some salt, if you like.
5. When the greens are done, either pile them into a serving bowl and top with the onion/nut mixture or put greens on individual plates and top with onion/nut mixture.