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Curly Kale with Caramelized Onions

Vegetarian Times Issue: November 1, 2006   p.68

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.

Directions

  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.

Member Rating: 111

ingredient list

Serves 8

  • 2 Tbs. olive oil
  • 1 large onion, halved and thinly sliced (about 1 1/2 cups)
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 3 lb. curly kale, stemmed and coarsely chopped (about 12 cups)
  • 3 Tbs. balsamic vinegar
  • 1/3 cup chopped almonds

Nutritional Information

Per SERVING:

Calories 127
Protein 5g
Total fat 6g
Saturated fat g
Carbs 17g
Cholesterol mg
Sodium 120mg
Fiber 3g
Sugars 3g
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