Wednesday, November 25, 2009

Curly Kale with Caramelized Onions




This is one of the sides we are eating for Thanksgiving. It's an ideal dish to make a day or two ahead of time, because it actually tastes better after it sits.

Curly Kale with Caramelized Onions
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

Directions
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.

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.

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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