I threw this one together in a 12″ skillet that has a nice tight fitting lid. It’s a joy cooking with that skillet. And it’s a joy cooking fresh veggies for Sherry. She loves me to do this.

Ingredients

5-6 small onions; peeled and cut in half (quartered if desired; depending on size)
2 heads of garlic; individual cloves peeled and hard ends removed
3 medium turnips; peeled and cut in half; then sliced 1/4″ thick
1 or 2 small heads brocolli; broken into pieces; stems sliced.
1 bunch kale; washed, stems removed, and broken into bite-size pieces
1 bay leaf
1/2 ” cinnamon stick (or a scant 1/2 teaspoon of powdered)
5-6 whole peppercorns
black pepper, ground
Kosher salt
Cotija or grated Parmesan cheese for garnish
Sriracha sauce

Directions

Place onions, garlic, peppercorns, and bay leaf in skillet with about a 1/2″ of water. Cover and place over medium heat and bring to a gentle simmer.

Keep an eye on the onions; and after a few minutes add the kale. Sprinkle with a bit of salt and pepper. Cover, and allow to steam 15 minutes or so.

Test now and then and remove when kale reaches the desired tenderness. Serve up in wide bowls, garnished with a generous sprinkling of Cotija or Parmesan, and a healthy splash of Sriracha. Very tasty!