Hefty double handful fresh washed kale
1 lg. yellow onion
3-4 tbsp. oil for frying at high temp. (I use peanut for this.)
1 heaping tbsp. mustard seed (preferably the black type sold in Indian grocery stores)
Freshly ground black pepper
1/4 lemon for each serving

Cut the kale into 1/2 inch strips. Slice the onion into 1/4 inch rings. In a skillet place the oil and the mustard seeds and turn up the heat. (Have a cover for the skillet at hand.) Soon the seeds will begin to pop in the pan. Cover the skillet and remove from the heat until the popping ceases. The seeds will blacken in this process and acquire a rich aroma. Add the onions and saute them until they are translucent. They'll have more flavor if they brown a bit around the edges. Then add the sliced kale and saute for a minute or so. Grind some pepper over the top, cover and remove from the heat until you're ready to serve. Squeeze the juice from 1/4 of a fresh lemon over the top just before serving. Raspberry vinegar is a nice variation.