Chocolate Castles as wel

I am so proud of me, I am actually posting a recipe that is almost totally healthy. Not one teas of butter to be found in it. So all you butter lovers out there, just skip over this one and go straight to the dessert section.
I am trying to find different recipes that I can cook when my DIL is over having dinner. She is gluten, diary free, so this one will grace our normal butter-laden table next time she comes over.
4 qts water
1 tbles plus 1 1/2 teas salt, divided
2 heads kale, chopped
1/4 cup olive oil
1 large yellow onion, thinly sliced
1 tables minced garlic
3/4 cup chicken broth
1/2 cup apple cider vinegar
1 tables firmly packed dark brown sugar (I will use light, as that is what I have on hand)
1 teas garlic powder
1 teas onion powder
1/2 teas ground black pepper
In a large Dutch oven, bring water to a boil with 1 tables salt over medium high heat. Add kale; cook for 3 min, stirring occasionally. Remove from heat, and drain thoroughly; set aside.
In Dutch oven, heat olive oil and add onion; cook for 5-6 min stirring constantly. Add minced garlic, cook for 1 min, stirring constantly. Add the kale and cook for 2 min, stirring frequently.
Add chicken broth, vinegar, brown sugar and remaining 1 1/2 teas salt, garlic powder, onion powder and pepper.
Cook for 5 min, stirring frequently. Serve immediately.
Makes 8-10 servings