- 8
Ingredients
- 3 large red onions, cut in wedges
- 6 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chicken broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon butter
- 2 pound bunches (about 1-1/4 pounds) kale, stems removed coarsely chopped
- 2 cloves garlic, minced
Preparation
Step 1
1. 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.
2. 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.
3. 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. Serves 8.
Nutrition Facts (Roasted Kale and Red Onions)
Servings Per Recipe 8,Calories 150,Protein (gm) 2,Carbohydrate (gm) 10,Fat, total (gm) 12,Cholesterol (mg) 4,Saturated fat (gm) 2,Monosaturated fat (gm) 8,Polyunsaturated fat (gm) 1,Dietary Fiber, total (gm) 1,Sugar, total (gm) 4,Vitamin A (IU) 6511,Vitamin C (mg) 54,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 1,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 20,Sodium (mg) 310,Potassium (mg) 262,Calcium (DV %) 71,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet