To save some time, wash, dry, and trim the kale the day before and store in crisper.
5 tablespoons olive oil
2 medium red onions, cut into 1/2-inch slices
4 cloves garlic, finely chopped
3 pounds kale, stemmed
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons balsamic vinegar
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the onion and cook until the onions soften and are golden brown. Remove from the pan and set aside. Reduce the heat to medium low, add the garlic and cook for 2 to 3 minutes. Remove the garlic and place it with the reserved onion. Wipe any blackened bits from the pan, and add the remaining oil. Increase the heat to medium high, add the kale and cook, stirring occasionally until the kale wilts. Add the cooked onion and garlic, and salt and pepper; reduce the heat to medium low and continue to cook until the kale is tender. Toss in the vinegar and serve. May be rewarmed in microwave or on stovetop.
(based on individual servings)
Total Fat: 13 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 188 mg
Carbohydrates: 17 g
Fiber: 3 g
Protein: 4 g
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