Braised Tuscan Kale
In a large, deep saute pan over medium-high heat add the olive oil, bay leaves and red pepper flakes. Once heated, add the onions, and saute for 3 minutes. Add the kale, deglaze with the verjus, season with salt and pepper, to taste, and cover with a lid. Cook for 10 minutes until the kale has wilted. Serve hot.