Eating more kale

So I have been trying to eat more kale and have found it to be amazingly complimentary to many dishes. Here is a great side dish using “The Hand Me Down Pantry” that will help you incorporate this veggie easily into your diet. It is so yummy, yummy, yummy! The charred taste of the onions with the beans and kale is perfect together. I intended for this big batch to be for dinner and for MY lunch the next day, but alas all I found the next morning was an empty dish sitting by the sink, sigh.

This was inspired by Emeril Lagasse’s Charred Red Onion and Balsamic Vinegar White Beans.

Charred Red Onion, Kale, and Beans


1 small red onion sliced

2 C kale chopped

3 T olive oil

Salt/Pepper to taste

1/2 C broth or water

1/4 C balsamic vinegar

1 can Great Northern Beans (the one around 15 ounces)

2 green onions chopped

3 T fresh cilantro


Get a cast iron skillet really hot and throw the onions in. Saute for a couple of minutes. Being in a dry, hot skillet will char them. Add the olive oil, salt, pepper, and kale. Turn down temp to medium high. Saute for around 4 minutes. Add the beans and continue cooking until beans are warmed through (3-4 minutes). Throw on your green onions and cilantro. I could see adding a little cooked penne pasta to this and making it a main course. Enjoy and hand it down!


About Comfort Cooking On Island Time

There are two things I can't resist; an old recipe handed down and passed around, and the beach. Growing up in the midwest I was introduced to true comfort food but always dreamed of a different landscape, and climate. Recently I acquired a 50 year old beach house. While stumbling after the great cooks of my past, I am focused on a future with cool waves and gently breezes......and watermelon rind pickles of course!
This entry was posted in Diet Options, Hand Me Down Pantry Recipes, Low Carb Living and tagged , , , , . Bookmark the permalink.

One Response to Eating more kale

  1. mlhouse says:

    Yummy! Sounds delish!!! 🙂

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