Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 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. - - - - - - - - - - - - - - - - - - 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 _____ Quote Link to comment Share on other sites More sharing options...
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