Tuscan Kale With Caramelized Onions And Red Wine Vinegar Recipes

TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR

Steps:

• 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.

SAUTéED KALE & RED ONIONS WITH GARLIC AND LEMON

Steps:

• Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
• Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
• Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
• Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
• Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
• Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.

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!).

TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR

Steps:

• Combine the oil, onion, garlic, and 1/4 teaspoon salt in a large sauté pan; cook over medium heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until the onion is soft, about 10 minutes.
• Add the vinegar to the pan, and raise heat to medium-high. Add the kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until the 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.

BRAISED TUSCAN KALE WITH PANCETTA AND CARAMELIZED ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Cut out a round of parchment paper to fit just inside a 5- to 6-quart heavy ovenproof pot, then set round aside.
• Blanch kale in a 6- to 8-quart pot of boiling salted water in 2 batches, 2 minutes per batch, transferring with tongs to a colander as blanched, then drain well.
• Warm oil in 5- to 6-quart pot over moderate heat, then add pancetta and cook, stirring frequently, until crisp, 10 to 15 minutes. Transfer pancetta with a slotted spoon to a plate and reserve, discarding all but 1/4 cup of fat in pot (if necessary).
• Tie thyme, bay leaf, and parsley together with kitchen string to make a bouquet garni and add to pot along with onions and garlic. Cook over moderate heat, stirring frequently, until onions are golden brown, about 20 minutes. Return pancetta to pot then add butter and heat, stirring occasionally, until melted. Stir in kale and add enough stock to cover three fourths of kale. Increase heat to high and bring to a simmer. Cover kale directly with parchment round, then transfer pot to oven and braise, stirring once or twice, until kale is very tender, about 45 minutes.
• Transfer pot to stovetop and discard parchment, then boil mixture, stirring occasionally, until almost all of liquid is evaporated but kale is still moist, about 35 minutes. Discard bouquet garni and garlic and season kale with salt and pepper.

KALE WITH CARAMELIZED ONIONS

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat; cook and stir onion until softened and beginning to brown, 10 to 15 minutes. Add garlic to onion; cook and stir until fragrant, about 1 minute.
• Stir kale and water into onion mixture. Cover Dutch oven and cook until kale is tender, about 30 minutes; season with salt and pepper. Drizzle balsamic vinegar over kale and caramelized onions and sprinkle almonds over the top.

RED QUINOA AND TUSCAN KALE

Steps:

• Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
• Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.