Rinse your head of kale well under cold water. Pat dry.
On a large cutting board, cut your kale leaves into bite sized pieces ( I prefer to remove the stems). Put cut up kale in a separate bowl and set aside.
Chop your yellow onion and mince your garlic.
Add your onion to a large skillet ( I love to use cast iron ) along with your Tablespoon of coconut oil. Cook on medium heat for about 4 minutes. Add your minced garlic and cook for another 1-2 minutes or until onion beings to caramelize and becomes translucent.
Remove onion and garlic from skillet and scoop into a separate plate/bowl. Set aside.
Add your whole bowl of chopped kale and the Tablespoon of spring water to the large skillet. Steam over medium heat for about 5 minutes or until the kale begins to wilt.
Add your caramelized onions, garlic, and Tamari to the steamed kale. Drizzle a generous amount of Olive Oil over everything and mix well with a large spoon.