nutritional information


  • Calories: 127
  • Protein: 5 g
  • Total Fat: 6 g
  • Carbohydrates: 17 g
  • Sodium: 120 mg
  • Fiber: 3 g
  • Sugar: 3 g

Curly Kale with Caramelized Onions

Curly Kale with Caramelized Onions

Serves 8

In the South, no Thanksgiving would be complete without a mess o’ greens. This is an ideal make-ahead dish because the greens always taste better a day or two after they’ve been cooked.
  • 2 Tbs. olive oil
  • 1 large onion, halved and thinly sliced (about 1 ½ cups)
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 3 lb. curly kale, stemmed and coarsely chopped (about 12 cups)
  • 3 Tbs. balsamic vinegar
  • ⅓ cup chopped almonds
  1. Heat oil in large pot or Dutch oven over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant.
  2. Stir in kale and 2 cups water. Cover, and cook 30 minutes, or until kale is tender. Season with salt and pepper. If making ahead, cool, and store in airtight container. Just before serving, reheat kale mixture, then drizzle with vinegar, and sprinkle with almonds.
November 2006

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I've been making this every Thanksgiving for the past 5 years! Everyone in my family looks forward to it now, which means a lot since they are southern :)

Sara - 2014-11-25 23:11:46

Very nice tasting.

Karen Ernandez - 2014-08-25 00:48:25


Karen Bischoff - 2014-06-09 12:34:56