Roasted Kale and Red Onions

This tasty side dish recipe is a perfect combination of balsamic vinegar, kale, and red onion.

Roasted Kale and Red Onions Enlarge Image
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9 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
35 mins
Cook:
22 mins to 23 mins
Roast:
15 mins 375°F
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Roasted Kale and Red Onions

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

Directions

  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)
    Per serving:
  • 150 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 4 mg chol.,
  • 310 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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