Any greens and alliums can be used in this one-skillet dish, apple cider can be swapped for the citrus. Try dandelion greens with toasted garlic, then nix the sugar and simmer in cider instead.
Baby Kale with Radishes
1/4 cup (60mL) citrus juice (I used half orange, half grapefruit)
1/2 teaspoon (2mL) granulated sugar
2 tablespoons (30mL) medium extra-virgin olive oil
1 medium red onion, finely chopped
1 bunch radishes, trimmed and cut in half
5oz/142g baby kale
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
Mix the citrus juice with the sugar, stirring until the sugar has dissolved.
Put the olive oil in a skillet over medium heat. Add the onion and cook, about 5 minutes, until tender. Add the radishes and cook for 5 minutes. Stir in the kale and add the juice, cover, and let steam for about 2 minutes, until the kale has started to wilt and the mixture is easy to stir. Turn the heat to medium-high and cook until the juice has absorbed, about 2 minutes, stirring often. Season with salt and pepper to taste. Serve warm.