CSA Day: Caramelized Onion and Kale Salad and Other Great Ideas
CSA Day: Caramelized Onion and Kale Salad and Other Great Ideas could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 186 calories, 3g of protein, and 14g of fat. This recipe serves 4. For 84 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a side dish. From preparation to the plate, this recipe takes approximately 45 minutes. If you have balsamic vinegar, olive oil, vidalian onion, and a few other ingredients on hand, you can make it. This recipe from Sarahs Cucina Bella has 9 fans. Overall, this recipe earns a solid spoonacular score of 57%. Try CSA Day: Grilled Summer Squash with Tomatoes, Garlic and Scallions (and Other Yummy Ideas for Your CSA Haul), CSA Day with a Side of Sauteed Brussels Sprouts with Lemon Vinaigrette, and Kale with Caramelized Onion for similar recipes.
Servings: 4
Ingredients:
2 tbsp good quality balsamic vinegar
1 medium beet, quartered and sliced (or 6-8 small beats quartered)
1 tbsp butter
1 bunch Russian kale, rinsed and dried
3 tbsp olive oil
1 tsp salt
sea salt and black pepper, to taste
1 large vidalia onion, quartered and sliced
Equipment:
frying pan
mixing bowl
Cooking instruction summary:
Tear the kale into pieces, removing any bits of rigid stem (discard those). Toss the kale with the salt and set aside for 20 minutes.Meanwhile, combine the olive oil and butter in a medium skillet. Warm over medium heat until the butter is fully melted, then raise the heat to high. Add the vidalia onions and cook for 10 minutes, until just starting to brown. Reduce heat to low. Lightly salt the onions and then simmer for 30-50 minutes, until browned, soft and super sweet. (Time will vary depending on side of onions and type of pan used.)Rinse the kale in a salad spinning device and spin dry.To a large mixing bowl, add the kale, caramelized onions, beets, remaining olive oil and balsamic vinegar. Salt and pepper, to taste. Toss well.Serve immediately.
Step by step:
1. Tear the kale into pieces, removing any bits of rigid stem (discard those). Toss the kale with the salt and set aside for 20 minutes.Meanwhile, combine the olive oil and butter in a medium skillet. Warm over medium heat until the butter is fully melted, then raise the heat to high.
2. Add the vidalia onions and cook for 10 minutes, until just starting to brown. Reduce heat to low. Lightly salt the onions and then simmer for 30-50 minutes, until browned, soft and super sweet. (Time will vary depending on side of onions and type of pan used.)Rinse the kale in a salad spinning device and spin dry.To a large mixing bowl, add the kale, caramelized onions, beets, remaining olive oil and balsamic vinegar. Salt and pepper, to taste. Toss well.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
