Monday 30 September 2013

Sautéed Kale with Garlic and Red Onions


5 tablespoon(s) Olive Oil
2 medium Red Onions, sliced
4 clove(s) Garlic, finely chopped
3 pound(s) Kale, stemmed
 Salt
 Freshly Ground Pepper
3 tablespoon(s) Balsamic Vinegar


  • To save time, wash, dry, and trim the kale the day before. Store in crisper.
  • In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
  • Add onions and cook until soft, about 8 minutes.
  • Transfer to a bowl. 
  • Reduce heat to medium-low, add garlic, and cook for 2 to 3 minutes. 
  • Transfer to bowl with onions. 
  • Wipe any blackened bits from skillet and add remaining oil.
  • Increase heat to medium-high and add kale 
  • Cook, stirring occasionally, until kale wilts, about 5 minutes. 
  • Add reserved onion and garlic. 
  • Season with 1/2 teaspoon each salt and pepper. 
  • Reduce heat to medium-low and continue cooking until kale is tender, about 5 minutes. 
  • Sprinkle with vinegar and toss.
  •  Finish the dish by adding a sprinkle of toasted pine nuts or sliced almonds.
 

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