Braised Kale
  with Amy Rabb-Liu's notes (original recipe from foodtv.com) 

Ingredients
#	1 tablespoon olive oil
#	2 cups thinly sliced onions
#	1 teaspoon salt
#	12 turns freshly ground  black pepper
#	1/2 teaspoon red pepper flakes
#	2 tablespoons minced garlic
#	8 cups (firmly packed) torn and stemmed kale pieces
#	2 cups Basic Chicken Stock, recipe follows
#	Splash cider vinegar

Directions:

Heat the oil in a large skillet over high heat. Add the onions, 
salt, pepper, and red pepper flakes and stir-fry for 2 minutes. 
Add the garlic, kale, and stock and cook, stirring occasionally, 
for 8 to 10 minutes; add a splash of cider vinegar in the last 
minute of cooking. Remove from the heat. Serve immediately. 

Amy's notes:  I omitted the salt and pepper, and used fewer 
red pepper flakes.  I caramelized the onions first, cooking 
slowly over medium heat for about 10 minutes then sprinkling 
with sugar. I cooked them for another couple of minutes, 
cooked the garlic for a minute, then added the kale bit by bit.
I used canned low salt broth, pouring it around the edges of the pan
needed to keep the pan very moist.  I did not use a full two cups.