1 large bunch of kale, stemmed and roughly chopped
1 medium onion, thinly sliced
1 tbps olive oil
1/8 cup water
1 tbsp gooseberry-onion confit
salt & pepper to taste
1. heat olive oil in a large, heavy (preferably cast iron) frying pan over medium-low heat. add the onions, increase heat to medium, and cook, stirring occasionally until onions begin to soften, about 15 minutes.
2. add the confit and stir to mix. then add the kale, and cook partially covered, stirring occasionally, for 5 minutes. add the water and continue cooking, stirring occasionally until the leaves are cooked through, about 10 minutes more. season to taste before serving.