Mix together 3 tablespoons olive oil and the vinegar in a medium bowl.

Toss the onions with the oil and vinegar and let marinate for 5 minutes.

Heat a sauté pan on medium-high heat until it is very hot.

Dump the onions and marinade in all at once and turn with a wooden spoon or tongs to brown.

Once they have good color, turn down the heat and let them simmer for a few minutes until they have softened but aren’t limp.

Transfer to a bowl and keep warm.

Add the remaining tablespoon of olive oil to the pan you cooked the onions in.

Throw in the kale and turn quickly to coat with the oil.

Let the kale warm and wilt slightly.

Turn off heat.

Plate the dish by placing a large spoonful of the puree on a plate and then place some kale and onions off-centered, but still on the puree.

Drizzle a bit of olive oil over the kale and puree, sprinkle some basil leaves over the top and season with salt and pepper.

Serve with a slice of lemon to squeeze over the kale and puree.