This makes for a nice, mellow kale dish.
1 large bunch kale
2 T olive oil
2 medium onions, peeled, halved and sliced thin
1/2 t sugar
2 t balsamic vinegar
1. Bring about 4 quarts of (salted) water to a boil in a large pot.
2. Wash kale, then strip leafy green parts from stem. Chop leaves into small pieces. Add kale leaves to boiling water, lower heat, cover, and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain well.
3. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 12 to 15 minutes. Sprinkle with sugar and continue cooking until the onions are a rich brown color, about 10 minutes more. Lower the heat if at any time the onions start to burn.
4. Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, a couple of minutes. Add the vinegar and a generous amount of pepper. Serve.