- 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.
The kale and roasted onion rings can be refrigerated separately overnight. Reheat the kale on the stove and the onion rings in a hot oven.