Kale Stuffed Onions Recipes

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

KALE-STUFFED ONIONS

Steps:

• Cut 1/3 inch off the top of each onion, peel the onions, and scoop out the centers with a melon-ball cutter, forming 1/3-inch-thick shells, with the bottoms slightly thicker, and reserving 1/2 cup of the scooped-out onion. In a steamer set over boiling water steam the onion shells, covered, for 10 to 15 minutes, or until they are tender.
• Rinse and drain the kale and mince the reserved onion. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the red pepper flakes and the minced onion, and cook the mixture, stirring, until the onion is softened. Add the kale, 1/2 cup of the water, and salt and pepper to taste and cook the mixture, covered, stirring occasionally and adding 1/2 cup of the remaining water every 5 minutes, for 15 minutes, or until the kale is just tender. (If there is excess liquid, boil the mixture, uncovered, until the liquid is evaporated.) Stir the cornstarch mixture, add it to the kale mixture with the pimiento, and simmer the mixture, stirring, for 1 minute, or until it is thickened. Remove the skillet from the heat, stir in the Parmesan and salt and pepper to taste, and fill the onion shells with the kale mixture. The stuffed onions may be made 1 day in advance, kept covered and chilled, and reheated.

SAUSAGE STUFFED ONION

Steps:

• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
• Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
• Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
• Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
• Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION

Steps:

• Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.

KALE WITH CARAMELIZED ONIONS AND GARLIC

Steps:

• Heat oil in large pan.
• Add chopped onions and garlic.
• Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
• Add torn kale.
• Toss with onions and garlic.
• Cook until kale is wilted.
• Sprinkle with a tiny bit of balsamic vinegar if desired.
• (Thanks reviewers for reminding me of removing the stems!).

EASY CABBAGE, ONION, AND KALE STIR-FRY

Steps:

• Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
• Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.

STUFFED AND BAKED ONIONS

Steps:

• Peel onions. Cut a thick slice from the top of each one and reserve.
• Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
• Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
• Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
• Bake, uncovered, in the preheated oven for 20 minutes.

STUFFED POTATOES WITH KALE AND RED PEPPER

Steps:

• Preheat oven to 375°F Scrub potatoes, and place in hot oven. Bake until done - about 45 minutes.
• Wash kale, remove ribs, and chop coarsely. Place in covered, microwave-safe dish, and microwave until wilted, and crisp-tender. About 3 minutes. Set aside to cool.
• Heat oil in medium skillet. Saute onions and bell pepper until tender. Place in medium bowl.
• Squeeze as much moisture from the kale as you can with your hands. Chop and add to bowl with onions and peppers, stir to combine.
• When potatoes are done, remove from oven. Carefully cut in half, and scoop the insides into the bowl with the vegetables, leaving a 1/4" shell. Place shells on a baking sheet, cut side up.
• Mash the potatoes and vegetables together. Add milk to moisten mixture - it should not be creamy like mashed potatoes, but retain some texture.
• Spoon the mixture back into the shells. Sprinkle each with a tablespoon of cheese. Return to oven until heated through, and the cheese is melted, about 10 minutes. Serve.