Tuscan Kale with Caramelized Onions and Red-Wine Vinegar

• 1 tablespoon extra-virgin olive oil
• 1 large red onion, halved and thinly sliced into half-moons
• 1 large garlic clove, thinly sliced
• 3/4 teaspoon coarse salt
• 2 tablespoons red-wine vinegar
• 1 pound Tuscan kale, middle stems removed, leaves cut into 1 1/2-inch pieces

1. Combine the oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.
2. Reduce heat to medium-low; cook until the onion is soft, about 10 minutes.
3. Add the vinegar to the pan, and raise heat to medium-high.
4. Add the kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until the kale begins to soften, about 3 minutes.
5. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more.
6. Serve immediately.

extravirgin olive oil, red onion, garlic, coarse salt, redwine vinegar, kale

Taken from www.epicurious.com/recipes/food/views/tuscan-kale-with-caramelized-onions-and-red-wine-vinegar-392809 (may not work)