Found in a recent Fine Cooking Magazine, this tasty side dish recipe is a perfect combination of balsamic vinegar, kale, and red onion. The side made a wonderful partner to our Roasted Loin Chops with Charmoula.
With only the two of us, we cut the amount of onions and kale in half, the balsamic vinegar and chicken broth by a third, and the remaining ingredients were kept the same. The original recipe is intact below.
Roasted Kale and Red Onions
- 3 large red onions, cut in wedges
- 6 Tbsp. olive oil, divided
- ¾ tsp. salt
- ½ tsp. ground black pepper
- ½ cup chicken broth
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. butter
- 2 bunches (about 1-1/4 1bs.) kale, stems removed coarsely chopped
- 2 cloves garlic, minced
- Preheat oven to 375 degrees F.
- Line large roasting pan with foil; set aside.
- In bowl toss onion with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside.
- Heat 1 tablespoon of the oil in large skillet; add onion mixture. Cook over medium-high heat 5 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium-low. Add broth and vinegar. Cover; cook 15 minutes or until onions are tender.
- Add butter. Increase heat to high. Cook 2 to 3 minutes, shaking pan occasionally, until onions are glazed.
- Meanwhile, add kale to roasting pan. Toss with remaining oil, garlic, salt, and pepper. Roast, uncovered, 15 minutes, tossing 3 times.
- To serve, gently toss with onions.