Note: I highly recommend making a double batch of this recipe! Once the kale is cooked, it reduces down quite a bit.

• Wash and dry kale. Pat with a paper towel to dry. To destem the kale, fold in half with the leafy parts exposing the spine. Using a knife, cut along the spine nearest to the leaf to destem. Chop into 1-inch ribbons.
• Wash and peel onion. Cut into ½-inch strips. Using your fingers, separate the strips into individual pieces, making sure none stick together.
• Heat a large sauté pan over medium heat. Add 1 ½ tablespoons olive oil or other cooking oil. Tilt the pan to coat it well in oil.
• Add onions, heaping ¼ teaspoon salt and a pinch of pepper. Stir to coat onions in oil, salt, and pepper. Cook until onions are translucent and have caramelized a bit, with some sear marks, about 3-4 minutes.
• This next part will happen quickly. Add half the kale, scooping from the bottom of the pan to get the hot onions onto the kale. Pour 2-3 tablespoons water over the onions and kale—you’ll hear a sizzling sound.
• Add the rest of the kale and water, and dried cranberries. Stir and fold everything together in the pan until kale begins to wilt just a bit. This will take about 1 minute, but not much more. Remember, kale cooks very, very quickly. You don’t want to overdo it and end up with a teeny, tiny, nearly microscopic and sad pile of wilted kale.
• Before the kale wilts too much, remove the pan from the heat.
• Stir and fold kale, then quickly and carefully transfer to a serving dish.
• Transfer to a serving dish and top with pecans and a drizzle of maple syrup.