Food & Cooking Recipes Quick & Easy Recipes Tuscan Kale with Caramelized Onions and Red-Wine Vinegar 3.8 (30) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Servings: 4 Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time. Ingredients 1 tablespoon extra-virgin olive oil 1 large red onion, halved and thinly sliced into half-moons 1 large garlic clove, thinly sliced ¾ teaspoon coarse salt, divided 2 tablespoons red-wine vinegar 1 pound Tuscan kale, middle stems removed, leaves cut into 1 ½-inch pieces Directions 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. 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. Rate it Print