Sautéed Kale with Garlic and Red Onions

5 tablespoon(s) Olive Oil
2 medium Red Onions, sliced
4 clove(s) Garlic, finely chopped

3 pound(s) Kale, stemmed

 Salt

 Freshly Ground Pepper

3 tablespoon(s) Balsamic Vinegar

• To save time, wash, dry, and trim the kale the day before. Store in crisper.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
• Add onions and cook until soft, about 8 minutes.
• Transfer to a bowl. 
• Reduce heat to medium-low, add garlic, and cook for 2 to 3 minutes. 
• Transfer to bowl with onions. 
• Wipe any blackened bits from skillet and add remaining oil.
• Increase heat to medium-high and add kale 
• Cook, stirring occasionally, until kale wilts, about 5 minutes. 
• Add reserved onion and garlic. 
• Season with 1/2 teaspoon each salt and pepper. 
• Reduce heat to medium-low and continue cooking until kale is tender, about 5 minutes. 
• Sprinkle with vinegar and toss.
•  Finish the dish by adding a sprinkle of toasted pine nuts or sliced almonds.