1 bunch braising greens
2 to 3 tablespoons olive oil
1/2-1 onion, sliced pole to pole
2 tablespoons water
1 tablespoon tamari
1 tablespoon mirin or sherry vinegar

Wash greens carefully and remove stems. Chop leaves and tender stems into bite size pieces. Discard any tough stems. 

Heat a large skillet over medium heat. Add oil and onion. Sauté onion over slow heat, stirring occasionally, until translucent and soft (about 10 minutes.) Add greens and toss to coat with oil. Sauté over medium heat until leaves begin to turn brilliant green and wilt down.

Mix together tamari, vinegar, and water. Pour into pan. Cover pan tightly. Cook until leaves are tender, 5 to 8 minutes, adding 1 to 2 tablespoons of water if pan becomes dry. Taste to check for doneness; greens should be tasty, not bitter; still green, and not grey. 

Preparation time: 15-20 minutes
Makes 4 servings