Greek Omelet

From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet