Pan-fried Kale

Preparation:

In a large frying pan sauté the onions in the oil until brown and crisp, set aside.  Stack the leaves, roll together and slice about 5mm thick.  Sauté in the frying pan for about 1 minute.  Add several tablespoons of water, cover, reduce heat and steam until tender.  Add water as needed.  Kale cooks in about 10-15 minutes, swiss chard cooks a bit faster.  When the greens are tender, drain in a colander.  Return onions to the pan and heat until sizzling.  Stir in tomato paste.  When mixture is hot add greens, heat through and serve.