Kale With Caramelized Onions and Garlic - 1. Heat oil in large pan. 2. Add chopped onions and garlic. 3. Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn. 4. Add torn kale. 5. Toss with onions and garlic. 6. Cook until kale is wilted. 7. Sprinkle with a tiny bit of balsamic vinegar if desired.
How to roast garlic: cut tops off of cloves (as in picture), place each head in one compartment on a muffin tin, pour 2 tbsp olive oil on top of each head, add fresh cracked pepper and maldon sea salt, cover lightly with aluminum foil, bake for 1 hour at 400°F. Spread on french bread or eat plain. So good.
Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.
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