Greens-inna-pan - Test 3

1 - Made this up as a side for a vegetarian Mexican-inspired meal but had run out of any Mexican-based spicing and it turned out quite nicely.
2 - Tried it with kale - possible, but really only for kale die-hards. Turned out very kale-ey. Even used bacon fat to try and balance the flavours.

1 bunch greens (8oz) (beet tops, chard, spinach, and turnip greens), stems sliced thin, leaves cut into strips
1 small onion (4oz/115g)
¼ cup vegetable oil (olive, whatever)
Pinch of salt
½ cup stock (chicken, vegetable, whatever)
Juice from ½ lime

OPTIONAL a pinch of red pepper flakes

1. Poach the onion in the oil until it becomes soft. Add the sliced stems (if there are any).
2. Note that any browning at this stage is good - it will add flavour.
3. Once the stems are soft add the leaves and the pinch of salt. Sautée until the leaves wilt, then add the broth. Keep stirring until a quarter of the broth has evaporated, squeeze over the lime, toss one last time, then serve immediately.