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Kale With 12-Minute Onions

June 14, 2011

My husband and I love kale, and this is our hands-down favorite way to cook it. If you haven’t had onions this way before, you are in for a real treat. They are delicious, like a completely new vegetable to discover. The day they first worked this magic in my skillet was a very exciting day indeed.

Kale With 12-Minute Onions

  • 2 Tbsp. extra virgin olive oil
  • sea salt
  • 1 large yellow onion, quartered and then sliced into 1/2 inch thick arch shapes
  • 2 bunches of kale (our bunches each contained 10-12 stalks)
  • 3 cloves of garlic (optional), coarsely chopped
  • 1/4 cup sherry cooking wine (we find ours in the vinegar aisle)

1. Wash the kale and pull the leaves away from the thick stems. Discard the stems and cut or tear the leaves into pieces roughly 1 or 2 inches wide.

2. Heat the olive oil in a large, deep skillet over medium-high heat. When hot, add a big pinch of salt (probably 1/2 a tsp.) and stir in the onion. Cook, stirring regularly, until the onion is browning and flavorful, 12-15 minutes. The picture below is at 12 minutes, and it was just starting to get there. You can let it go another minute or two after that, until it is really getting exciting and turning itself into a completely new and wonderful flavor.

3. Add as many handfuls of kale as you can fit in the skillet and stir/turn them with tongs until they wilt down. When you have more room, add a few more handfuls of kale and stir/turn. Repeat until you have all the kale in the skillet and it has wilted down to a manageable texture.

4. Add the garlic, if you are using it. Stir. Cook another 5 minutes or more, so the kale gets nice and tender. Finally, splash in the sherry cooking wine and give it just another minute or two. Add salt and pepper to taste and serve hot.

Serves 4-6 as a side dish.

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