Kale With Lemon and Honey (Vegan Friendly)

From our CSA box via Martha Stewart Living and adapted by me. Note: When Meyer lemons are available here again, I will test using one Meyer lemon and possibly update the recipe... Spinach, bok choy,( maybe arugula?) can replace the kale if desired.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1  tablespoon  grapeseed oil
• 1  medium  walla walla onion, peeled and sliced into crescents
• 1  medium lemon (sliced thinly, seeds removed and slices cut into eighths)
• 1  tablespoon honey or 1  tablespoon  Agave
• 1 1⁄2 lbs kale, tough stems & ribs removed, leaves chopped
• 1  garlic clove, peeled and minced
•  salt, to taste
•  cracked black pepper, to taste

Directions

1. In a large skillet, heat oil over medium-high heat.
2. Add onion, lemon and honey and cook, stirring, until lemon begins to break down and the honey and onion start to caramelize, about 3-4 minutes. *LOWER* heat if the honey starts to burn though!
3. Add kale and garlic; cook, stirring, until kale is just wilted, abut 2 minutes.
4. Season with salt and cracked black pepper.