optional: 1 cup cooked wild ricequinoa, or shredded chicken
Instructions
Melt butter in very large, deep-dish sauce pan and add onions. Caramelize for about 20-30 minutes over low heat.
Add 1 cup chicken broth and chopped figs.
Caramelize this together until broth is mostly evaporated, then add 1 more cup broth. Repeat until all chicken broth is mostly evaporated and figs and onions are dark and sweet.
With just a little broth left in the pan, mix in shredded chicken (optional) and add chopped kale and nuts. Cover and let steam for about five minutes.
Add ½ cup more broth if necessary, stir together, and serve.