Kale with Roasted Onion Rings
- ACTIVE: 30 MIN
- TOTAL TIME:
- SERVINGS: 8
Steve Corry prefers the sweeter, bumpy-leaved Tuscan kalealso known as black kale or cavolo neroto the greener, curly-leaved variety sold at most grocery stores. But when the Tuscan kind isn't available, regular kale makes a fine substitute. After blanching the leaves until tender, Corry sautés them until the edges are papery thin and crispy; he finishes the dish with a drizzle of imported Spanish olive oil.
- 1 large sweet onion, cut into 1/3-inch-thick rings
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 1/2 pounds kale, preferably Tuscan kale, thick stems discarded
- 2 large shallots, thinly sliced
- 3 large garlic cloves, minced
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the onion rings with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 35 minutes, until the onion rings are richly browned on the bottom.
- Meanwhile, in a large pot of boiling salted water, blanch the kale until just tender, 4 minutes, and drain. When it's cool enough to handle, squeeze the excess water from the kale and coarsely chop the leaves.
- In a large, deep skillet, heat the remaining 6 tablespoons of olive oil. Add the shallots and garlic and cook over moderately low heat until softened, about 7 minutes. Add the kale, toss well and cook over moderate heat until hot throughout and evenly coated with the shallots and garlic, about 2 minutes. Season with salt and pepper. Transfer the kale to a large bowl. Garnish with the roasted onion rings, drizzle with olive oil and serve.