09 October 2012

Tangy Garlic Kale And Onion

Kale is becoming more popular as a vegetable and that's a great thing. Full of vitamins and minerals, it's easy to grown and tasty too. Use it in place of silverbeet to boost the  good food intake for your family.

5 tbsp olive oil, divided
2 medium red onions, sliced in circles, then in half
3 garlic cloves, crushed
2kg fresh kale, stems removed, cut in strips, washed and dried well
1/2 tsp salt
1/2 tsp ground black pepper
3 to 4 tbsp balsamic vinegar

Heat 2 tablespoons of the olive oil in a large heavy fry pan over medium-high heat. Add the onion and cook until soft and just beginning to brown a little; remove from pan and set aside. Reduce the heat under the fry pan to medium-low, add the garlic, cooking just until fragrant, about 1 to 2 minutes; remove from pan and save with onion. Add the remaining oil and turn the heat back up to medium-high, then add the kale and cook, stirring frequently, until the kale just wilts. Add the cooked onion and garlic, then the salt and pepper. Reduce the heat again to medium-low and continue cooking, tossing the mixture occasionally, until the kale is tender, about 5 minutes. Sprinkle the balsamic vinegar into the mixture just before serving, toss and serve hot as a side dish for grilled, roasted, or barbecued meat, poultry, or fish. Serves 4.

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