Yields 4 servings
5 pieces of fresh kale leaves
4 cups fresh baby spinach
½ whole onion, diced
2 garlic cloves, minced
1 tsp. olive oil
Pinch of sea salt
Pinch of nutmeg
Wash and trim kale (discard tough rib-or save for making stock), wash spinach and spin dry.
Tear kale into bite sized pieces set aside.
Add 1 teaspoon olive oil to a large sauté pan and cook on medium. When oil is hot, add onion and a pinch of salt, cook until translucent (approximately 5-6 minutes) stir frequently so that they do not brown. Turn down heat if necessary. Add kale pieces to onion and cook for 3-4 minutes.
Add garlic, spinach, nutmeg and another pinch of salt. Saute until spinach is wilted.