Kale And Onion Mini Biscuits Recipes

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.

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!).

KALE AND ONION MINI BISCUITS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Scatter kale over a large baking sheet.
• Place kale in the preheated oven until dried, about 10 minutes; remove to cool completely, about 10 minutes.
• Whisk all-purpose flour, whole wheat pastry flour, caraway seeds, baking powder, baking soda, and salt together in a bowl.
• Beat butter, goat cheese, and sugar together in a bowl until creamy; beat in eggs. Stir kale and onion into butter mixture; stir in flour mixture until a soft dough forms. Gather dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Roll dough out on a lightly-floured surface 1/2-inch thick; cut into rounds with a small cookie cutter. Place rounds on prepared baking sheets about 1 inch apart.
• Bake in the preheated oven until lightly browned, about 10 minutes.

KALE SALAD WITH ONION JAM SUFGANIYOT

Steps:

• Add the kale in a serving bowl. Drizzle the dressing over the kale and massage into the kale until slightly wilted. Top with the sufganiyot. Garnish with pomegranate seeds and za'atar.
• Combine the onion, sugar, vinegar, salt and pepper in a small saucepan. Bring to a boil, then turn down heat to medium-low and cook, stirring occasionally, for 25 to 30 minutes, or until the onions are cooked down and syrupy and there is very little steam rising from the mixture. Stir in the thyme. Remove from the heat to cool completely.
• In a small mixing bowl or measuring cup, whisk together the tahini, mayonnaise, mustard, lemon zest and juice and garlic. Slowly drizzle in the olive oil and whisk to emulsify. Thin out to a more pourable consistency with the water. Season with salt and pepper.
• Heat oil over medium heat in a heavy bottomed pot to 350 degrees F.
• Remove 4 biscuit pieces from the can (wrap and refrigerate or freeze the remaining 4 to be used another time). Cut each biscuit in quarters, then roll each piece into a ball, to form 16 total. Fry a few balls at a time until they are evenly golden brown and puffed up to the size of a donut hole, 2 to 3 minutes, turning occasionally with a spoon. Remove with a slotted spoon onto a rack and season with salt.
• Fill a small piping bag with the onion jam and cut a small hole. Poke a small hole into the center of each donut with the tip of a paring knife and squeeze about 1/2 teaspoon of jam inside each.