2 tablespoons olive oil
2 bay leaves
1 teaspoon crushed red pepper flakes
1 red onion, sliced
1 white onion, sliced
1 bunch fresh Tuscan kale, cut in 1/2
1/4 cup verjus
Salt and freshly ground black pepper
In a large, deep saute pan over medium-high heat add the olive oil, bay leaves and red pepper flakes. Once heated, add the onions, and saute for 3 minutes. Add the kale, deglaze with the verjus, season with salt and pepper, to taste, and cover with a lid. Cook for 10 minutes until the kale has wilted.
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