• Peel the onion and cut it into this slices.

In a 12-inch frying pan, heat 2 tablespoons olive oil over medium heat until hot but not smoking. Add the onion to the hot pan. Season with salt and cook until soft and beginning to caramelize, about 5 minutes.

• Meanwhile:

• De-rib the stems from the kale and rough chop the leaves.
• Slice the garlic.
• Rinse the chickpeas.

Add the garlic, chickpeas, and the Aleppo pepper to the onions and cook until fragrant, about 30 seconds. Add the kale and ¼ cup water, toss and cook until wilted and warmed, about 5 minutes.
Meanwhile, make the relish.

• Rinse the tomatoes and cut into quarters.
• Coarsely chop the olives and the almonds.
• Rinse, dry, and coarsely chop the dill.
• Zest the lemon. Juice half the lemon, and cut the remaining half into four wedges

In a small bowl, combine the tomatoes, olives, almonds, and dill. Season with salt. Add the lemon zest and juice, and then toss.

Transfer the kale to serving bowls, top with the tomato olive-relish and serve warm with the lemon wedges.

Chlorophyll-rich vegetables like kale can kill a wine, making it taste metallic and harsh. Here, tomatoes and olives offset that effect and make it a little easier to find something good to drink. Dry rieslings, a gruner veltliner, Arneis, or a Sauvignon Blanc would all work here, as would a dry rose.

This sautéed kale recipe may not seem like an obvious candidate for grilling, but in fact it takes beautifully to being cooked over the coals. Use the grill as you would a stove and heat the frying pan directly on the grate. Grill the oiled kale leaves until they begin to crisp and char slightly, about 3 minutes, then chop and add them to pan with the garlic and the chickpeas. You can prepare the entire meal without heating up your kitchen.