Kale Salad w/glazed onions and cheddar

By á-1569

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
• 1/3 cup(s) dried tart cherries
• 1/4 cup(s) pine nuts (pignoli)
• 2 ounce(s) (about 1/2 cup) extra-sharp white Cheddar cheese, shredded

Preparation

Step 1

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