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Sautéed Kale with Garlic and Red Onions
Country Living shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. To save time, wash, dry, and trim the kale the day before.
👥 8 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●microwave
📝 Preparation Steps
1
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the onion and cook until the onions soften and are golden brown. Remove from the pan and set aside.
2
Reduce the heat to medium low, add the garlic and cook for 2 to ⏱️ 3 minutes. Remove the garlic and place it with the reserved onion.
garlic, finely chopped4 clove
3
Wipe any blackened bits from the pan, and add the remaining oil. Increase the heat to medium high, add the kale and cook, stirring occasionally until the kale wilts. Add the cooked onion and garlic, and salt and pepper; reduce the heat to medium low and continue to cook until the kale is tender. Toss in the vinegar and serve. May be rewarmed in microwave or on stovetop.
garlic, finely chopped4 clove
Nutrition Facts
calories
145 calories
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