- 2 large bunches Swiss chard, kale, or mustard greens, rinsed
- 1/4 cup olive oil
- 1 medium yellow onion, thinly sliced
- 1 1/2 teaspoons kosher salt
- Tear the greens into pieces; discard stems.
- In a pot, over medium heat, heat the oil. Add the onion and cook for 7 minutes. Add the greens and toss to coat. Cover and cook, stirring once, until wilted, about 2 minutes. Add the salt and serve.