Kale with Caramelized Onions and Balsamic Vinegar

[Guest guest]

This was very good, but I don't think the sugar is necessary.

Especially if your balsamic vinegar is sweet.

 

Ellen

 

* Exported from MasterCook Mac *

 

Kale with Caramelized Onions and Balsamic Vinegar

 

Recipe By : Jack Bishop, Vegetables Every Day

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds kale

salt

2 tablespoons extra-virgin olive oil

2 medium onions -- halved and

-thinly sliced

1/2 teaspoon sugar

2 teaspoons balsamic vinegar

freshly ground black pepper

 

The assertive flavor of kale is tamed by blanching and then sauteing

with sweet caramelized onions and some balsamic vinegar.

 

Serves 4 as a side dish.

 

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

 

Wash the kale in several changes of cold water, stripping off the

leafy green portion from both sides of the tough central vein.

Discard the veins and rip the leafy portions in small pieces. 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.

 

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. Sprinkle with the sugar and continue cooking until the

onions are a rich brown color, about 10 minutes. Lower the heat if at

any time the onions start to burn.

 

Add the kale and cook, tossing well, until heated through and evenly

flavored with the onions, 1 to 2 minutes. Add the vinegar and a

generous amount of pepper. Adjust the seasonings and serve

immediately.

 

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Per serving: 175 Calories; 8g Fat (37% calories from fat); 7g

Protein; 24g Carbohydrate; 0mg Cholesterol; 75mg Sodium

Food Exchanges: 5 1/2 Vegetable; 1 1/2 Fat

 

 

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