“One of the healthiest of all ingredients, kale takes on a delicious sweetness in the winter. That’s why we plant enough each fall to ensure a steady supply. Here, I’ve added spice and sweetness, which make it an irresistible side dish.”
Ingredients
- 1 red onion
- 3 tablespoons sunflower oil, divided
- 2 bunches (about 1 pound) winter kale, stems removed, leaves washed and chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup golden raisins
- 1/2-1 teaspoon crushed red pepper flakes, or to taste
Instructions
- Preheat oven to 400°. Quarter onion (do not peel) and combine with 1 tablespoon oil and salt to taste in a small mixing bowl. Toss well to combine. Place on a baking sheet and roast until very brown, about 20 minutes. Remove from oven and allow to cool. Peel away outer, dried layers of onion and discard. Cut wedges into 1-inch pieces.
- . Heat remaining 2 tablespoons oil in a large sauté pan over high heat. Once sizzling, add kale. Sauté, stirring often, until leaves turn a bright green. Add onions, balsamic, raisins, and red pepper flakes. Season with salt, and stir well. Transfer to a serving bowl and serve immediately.
Notes
PER SERVING: 134 cal, 7g fat (1g mono, 5g poly, 1g sat), 0mg chol, 3g protein, 17g carb, 2g fiber, 31mg sodium
