Sauteed Greens with Onions and Soy Sauce

One of my favorite meals in the city comes from downtown cult favorite restaurant Lovely Day, and isn't really so much a meal as it is a couple of sides. Namely, their sauteed Chinese broccoli with ginger, garlic, and soy eaten with some plain white rice. Simple as can be, but somehow deeply satisfying and healthy to boot. I've tried to replicate the recipe a few times using various dark leafy greens like chard and broccoli rabe, but was never able to get it quite right. Until I saw this recipe in Gwyneth's cookbook last weekend. (Of course, Gwyneth would be the one to nail this one.)

I chose to make this side dish with a beautiful bunch of dark kale I found at the market and did exactly as the recipe said, sauteing it up with good olive oil, some sweet caramelized onions and a splash of soy sauce. That's it. Easy. And, dare I say, even better than the original from Lovely Day. (Nothing quite beats homemade.) Try making it yourself and eat it for dinner with a scoop of nutritious brown rice. That's what I'll be doing. I mean, let's face it, with bikini weather just about a month away, we could all use a little more of these healthy greens in our lives. xo

Sauteed Greens with Onions and Soy Sauce
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
2 tablespoons extra-virgin olive oil
1 small yellow onion, peeled and thinly sliced
1 pound seasonal greens (kale, Swiss chard, etc.), stems removed and discarded, leaves washed and roughly torn
1/2 cup water
1 1/2 tablespoons soy sauce

Directions:
Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally for 5-7 minutes, or until just softened and a little crisp on the edges. Add about half the greens and the water--these will wilt significantly after a minute or two. Add the remaining greens and stir for another 3 minutes or until the greens are wilted but still maintain a little bite. Add the soy sauce, cook for one more minute, and serve.