Kale with Caramelized Onions

By Shuger

With only a few ingredients, this recipe can be made very quickly. Kale is great for breakfast, lunch, or dinner. I like to serve sautéed kale over cooked quinoa with two fried pastured eggs for breakfast. I usually add a whole, diced avocado to the meal too which is helpful for making rich breast milk. Serve this recipe as part of a balanced dinner. It goes well with beans and rice or grilled fish. Our children love this recipe, especially when I add chopped mushrooms! This recipe is also suitable for all phases of the Elimination Diet.

Ingredients

• 1 to 2 tablespoons extra virgin olive oil or coconut oil
• 1 small to medium red onion, cut into crescent moons
• 1 large bunch kale, thinly sliced
• Herbamare or sea salt to taste

Preparation

Step 1

Heat a large skillet over medium-low heat. Add the oil and then the onions. I like to also add a few dashes of sea salt which helps draw out moisture and caramelize the onions. Sauté onions for 7 to 10 minutes or until browned, and very fragrant. Keep the temperature steady and on the lower side so they don't cook too quickly and burn.

Add the kale and sauté for 5 to 10 minutes, depending on the tenderness of the kale and desired doneness. You can add a few tablespoons of water to quickly finish the cooking by steaming if desired. Season with Herbamare or sea salt to taste. Serve warm