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3
large red onions, cut in wedges
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6
tablespoons olive oil, divided
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3/4
teaspoon salt
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1/2
teaspoon ground black pepper
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1/2
cup chicken broth
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3
tablespoons balsamic vinegar
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1
tablespoon butter
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2
pound bunches (about 1-1/4 pounds) kale, stems removed coarsely chopped
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2
cloves garlic, minced
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.
- 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
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