Kale With Caramelized Onions Recipes

CURLY KALE WITH CARAMELIZED ONIONS

Steps:

• 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.

CREAMED KALE WITH CARAMELIZED SHALLOTS

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
• Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
• Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

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.

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.