You may be surprised by how well kale goes with any number of herbs. This dish is quite basic, allowing the flavors of the kale and herbs to come through. Dino kale will cook more quickly than curly kale–in any case, cook to the degree of tenderness you prefer. Of course, other greens, such as collards, are good here, too.

1 large bunch kale, or other greens
2 T vegetable oil or butter or other fat; or a combination
1 c chopped onion, or 1/2 c chopped scallion
1 – 1 1/2 c chopped fresh herb, either one type or a combination, divided
salt and pepper, to taste

1. Bring a pot of water to the boil. Meanwhile, wash kale and stem if need be. Roll into cigars and cut into thin strips (this is called chiffonade). When the water is boiling, toss in kale. Cook for about three minutes. Reserve about a cup of the cooking liquid, then drain kale in a colander.

2. Heat oil in a large skillet over medium heat. Add onion and about half of the herb(s). Sauté, stirring, until onion has softened, 4 or 5 minutes. Add kale, stirring to combine. Sprinkle with some salt, then add about a quarter cup or so of the reserved cooking liquid. Simmer, stirring occasionally, until kale is tender. Splash in more of the reserved cooking liquid if necessary until the kale is to your liking.

3. Remove from heat and stir in remaining fresh herb. Add some pepper. Taste for seasonings. Serve.