Kale Salad with Glazed Onions and Cheddar
Glazed onions, dried cherries, pine nuts, and kale make this salad bright and flavorful.
Recipe Source:
Good Food for a Healthy Heart by The Editors of Good Housekeeping, ($24.95, Sterling Publishing Company, February 2015)
Prep Time:
Kale Salad with Glazed Onions and Cheddar
Number of Servings:
6 side-dish servings
Ingredients:
- 1 bunch curly kale (8 ounces), tough ribs and stems removed and discarded, leaves very thinly sliced
- 1 Tbsp fresh lemon juice
- 2 tsp extra-virgin olive oil
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 8 oz frozen pearl onions, thawed
- 1 Tbsp margarine or butter
- 2 Tbsp water
- 2 tsp Worcestershire sauce
- 1 tsp sugar
- 1 Tbsp cider vinegar
- 1/3 c dried tart cherries
- 3 Tbsp pine nuts
- 1 oz extra-sharp white Cheddar cheese, shredded (1/4 cup)
Directions:
- In large bowl, toss kale with lemon juice, oil, salt, and pepper; set aside.
- In 12-inch skillet, combine pearl onions, margarine, 1 tablespoon water, Worcestershire sauce, and sugar. Cook over medium 8 to 10 minutes, until onions are tender and almost all liquid has evaporated, stirring occasionally.
- Add vinegar to skillet. Increase heat to medium-high. Cook 3 to 4 minute, until onions are browned, stirring frequently. Add remaining 1 tablespoon water. Cook 1 minute longer, swirling pan constantly. (Onions can be refrigerated, covered, up to overnight.) Transfer onions to bowl with kale.
- To kale, add cherries and pine nuts; toss vigorously to combine. Add Cheddar; toss. Transfer to serving platter.