Kale Salad w/glazed onions and cheddar

Kale Salad w/glazed onions and cheddar

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    bunch(es) (about 8 ounces) curly kale, tough ribs and stems removed and discarded, leaves very thinly sliced

  • 1

    tablespoon(s) fresh lemon juice

  • 2

    teaspoon(s) extra-virgin olive oil

  • Salt

  • Pepper

  • 8

    ounce(s) frozen pearl onions, thawed

  • 1

    tablespoon(s) margarine or butter

  • Water

  • 2

    teaspoon(s) Worcestershire sauce

  • 1

    teaspoon(s) sugar

  • 1

    tablespoon(s) cider vinegar

  • cup(s) dried tart cherries

  • ¼

    cup(s) pine nuts (pignoli)

  • 2

    ounce(s) (about ½ cup) extra-sharp white Cheddar cheese, shredded

Directions

1. In large bowl, toss kale with lemon juice, oil, and 1/8 teaspoon each salt and freshly ground black pepper; set aside. 2. In 12-inch skillet, combine pearl onions, margarine, 1 tablespoon water, Worcestershire sauce, and sugar. Cook on medium 8 to 10 minutes or until onions are tender and most of the liquid has evaporated, stirring occasionally. 3. Add vinegar to skillet. Increase heat to medium-high. Cook 3 to 4 minutes or until onions are browned, stirring frequently. Add 1 tablespoon water. Cook 1 minute longer, swirling pan constantly. (Onions can be refrigerated, covered, up to overnight.) Transfer onions to bowl with kale. 4. To kale, add cherries and pine nuts; toss vigorously to combine. Add Cheddar; toss. Transfer to serving platter


Nutrition

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