Balsamic Kale with Caramelized Onions

Balsamic Kale with Caramelized Onions
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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.

Balsamic Kale with Caramelized Onions


  • sandy schrecengost

    Tonight…this will go beautifully with our pork tenderloin. You went beautifully with us the past 5 days. Loved having you home. Loved it.

    June 10, 2014
  • Julia

    This looks wonderful and will be a perfect side dish to our mustard pork chops this evening. I also think adding in some roasted radicchio would be a great superfood addition. But otherwise this recipe looks perfect as-is. Thank you so much for sharing it!

    July 29, 2015

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