Kale and Caramelized Onions


  • 2 Tbs. olive oil
  • 1 large onion, halved and thinly sliced (about 1 ½ cups)
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 3 lb. curly kale, stemmed and coarsely chopped (about 12 cups)
  • 3 Tbs. balsamic vinegar
  • ⅓ cup chopped almonds


Heat oil in large pot or Dutch oven over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant. Stir in kale and 2 cups water. Cover, and cook 30 minutes, or until kale is tender. Season with salt and pepper. If making ahead, cool, and store in airtight container. Just before serving, reheat kale mixture, then drizzle with vinegar, and sprinkle with almonds.