Tuscan Kale with Caramelized Onions and Red-Wine Vinegar
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Martha Stewart Living, November 2003
- Yield Serves 4
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, halved and thinly sliced into half-moons
- 1 large garlic clove, thinly sliced
- 3/4 teaspoon coarse salt, divided
- 2 tablespoons red-wine vinegar
- 1 pound Tuscan kale, middle stems removed, leaves cut into 1 1/2-inch pieces
Directions
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Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
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Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.
This is delicious! Very easy and simple-- hardly a recipe-- but this will now be my go-to for making a basic kale side.
Did you use any kale or did you specifically use the Tuscan variety?
worth making, very quick and easy, great flavor