Quick-Sautéed Bok Choy and Kale

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1 1/2 pounds kale, remove stems and coarsely chopped

1 1/2 pounds baby bok choy, coarsely chopped

1 small white onion, chopped

2 cloves garlic, crushed

3 tablespoons olive oil
1 tablespoons apple cider vinegar
Balsamic reduction (garnish)
Sea salt and black pepper

Add olive oil to a large skillet on high heat. When hot, toss onion and garlic to soften (about 3 minutes). Add the rest of the ingredients, stirring until wilted (about 3 minutes). Season with sea salt and black pepper. Drizzle olive oil and balsamic reduction over the top. Serve warm.

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