Balsamic Kale with Caramelized Onions
This dish is perfect for company because everything can be prepped and cooked ahead of time. The kale is simply added in the minutes before service to maintain the bright, green appearance. I noted where you can “pause” in the recipe below.
2 tsp bacon fat
1 medium red onion, peeled & sauté sliced (approx 2 cups)
1 tbsp minced garlic (approx 3 cloves)
½ cayenne pepper, minced (or 2 dashes cayenne pepper)
½ cup roughly chopped soaked pecans
¼ cup dried currants
½ tsp sea salt, plus a pinch
¼ tsp fresh cracked pepper
6 tightly packed cups 1-inch pieces of dinosaur kale, washed & lightly damp (approx 1 large bunch or 2 small)
1 tbsp balsamic vinegar
In a large cast iron skillet over medium heat, melt bacon fat. Add onions, reduce heat to medium-low and sauté for 10 minutes, stirring occasionally. Add garlic and cayenne. Sauté for one minute, stirring constantly. Add pecans, currants, ½ tsp sea salt and ¼ tsp pepper. Stir to combine. Sauté on medium-low for 2 minutes.
(At this point, the heat can be turned off until just before supper, or continue to the next step.)
Over medium heat, add kale and remaining pinch of sea salt. Use tongs to turn constantly until kale wilts. When just wilted, turn heat off. Add balsamic vinegar. Turn with tongs to coat. Serve warm and immediately.