This dish was meant to be an accompaniment but was so delicious, I ate it all as my main. I just kept going back for seconds and thirds and by then, I had eaten the whole thing. It only needs a handful of ingredients, cooked on low, for as long as I want. Which translate into something I can make while I’m watching the kids.
Ingredients
1 tablespoon of EVOO
1 red onion
1 bunch of kale
2 tablespoons of fig balsamic vinegar (or balsamic vinegar)
1/2 cup of walnuts (halved)
Salt and pepper to taste
Option add-ins
A can of chickpeas (drained, rinsed)
Pistachios instead of walnuts
Tofu
Instructions
While your pan is heating, slice the red onion.
When your pan is hot, add the EVOO.
When the EVOO has a sheen to it on the pan, it means it’s hot and you can add the onions.
Cook the onions on medium or low until caramelized. Sometimes this means translucent to me or I take the time to make them really tender and jammy.
Add salt and pepper (I add about a teaspoon each).
Add the fig balsamic vinegar.
When the onions are caramelized to your liking, tear off small pieces of kale and put them directly into the pan.
When the kale is wilted, add a handful of walnuts or however much you’d like.
Eat it whenever you want.
