On medium high heat in a heavy bottom sauté pan heat olive oil. Lightly sweat the sweet onion. Add the torn kale and sauté lightly, as the leaves start to turn bright green from a dull green deglaze with the white wine. Season lightly with salt and pepper. Serve hot with pepper jack grits.
2 C. Torn kale (three sisters organic Siberian is my choice)
1 t. Minced local sweet onion
TT Salt and pepper
1 T. Olive oil
2 T. Sweet white wine (pinot gris works well)
