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Kale with Carmelized Onions & Balsamic Vinegar

Ingredients
1 ½ lbs. kale
salt
2 tbsp. extra-virgin olive oil
2 medium onions, halved and sliced thin
½ tsp. sugar
2 tbsp. balsamic vinegar
Freshly ground black pepper

Method
1. Bring 4 quarts of water to a boil in a large pot.

2. Wash the kale in several changes of cold water, stripping off the leafy green portion from both sides of the central vein. Discard the veins and rip the leafy portions in small pieces.

3. Add the kale and 1 teaspoon salt to the water. Cover and cook, stirring occasionally, until the kale is tender, about 8 minutes. Drain well.

4. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until golden brown, 12 to 15 minutes.

5. Sprinkle with the sugar and continue cooking until the onions are a rich brown color, about 10 minutes. Lower the heat if at anytime the onions start to burn.

6. Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, 1 to 2 minutes.

7. Add the vinegar and a generous amount of pepper.

8. Adjust the seasonings and serve immediately.

Categories
What the veg?

Kale


Storage:
Store in fridge in plastic bag w/dampened paper towel. Do not pre-wash, unless you want to freeze it.
Did you know you can freeze your kale? Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for 2 minutes, drain, then pack in freezer containers or bags. Use within 6 months.

Cooking tips:
Long simmered Green Kale loses its bright color as it simmers; the flavor of the leaves is strong, yet sweet.  Be sure to sop up the sweet liquid in the pot with bread!
If you blanch and then pan-cook your kale it will be brighter, in color and flavor, but will yield much less, because it loses volume when it’s blanched.

Nutrition:
One simple cup of boiled kale has 2 grams of protein, 3 of fiber, only 36 calories and 354% of the day’s serving of Vitamin A!!

Recipes

Categories
What the veg?

Red kale


This is Maggie’s favorite kale.

Cooking tips:
It’s much more tender than some of the other varieties. Use it in soup or in an omelet.

Recipes